Leek soup

Name: Leek soup
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp butter; 2 ½ dl cream; 500 g leek; 300 g mealy potatoes; 2 tbsp oil; 1 litre vegetable bouillon; 3 pinch nutmeg; salt to taste; 1 pinch cinnamon; 1 pinch salt

Soups and stew soup

Total: 50 min. | Active: 20 min.

vegetarian

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Ingredients

for 4 person

Soup
1 tbsp	butter
400 g	leek, cut into pieces
300 g	mealy potatoes, cut into pieces
1 litre	vegetable bouillon
2 ½ dl	cream
2 pinch	nutmeg
	salt to taste

Leek topping
2 tbsp	oil
100 g	leek, thinly sliced
1 pinch	nutmeg
1 pinch	cinnamon
1 pinch	salt

How it's done

Soup

Heat the butter in a wide-bottomed pan. Sauté the leek and potatoes for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins. Pour in the cream, simmer for a further 10 mins., then puree and season.

Leek topping

Heat the oil in a non-stick frying pan. Fry the leek for approx. 5 mins. until crispy, stirring occasionally, season. Spoon the topping onto the soup.

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