Cold Leek Cream Soup

Ingredients

• 5 stalks leeks (thick)
• 800 g waxy potatoes
• 1 onion
• 1 tbsp oil
• 1.5 l vegetable broth (instant)
• 200 ml milk
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• nutmeg
• 200 g whipping cream

Instructions

1. 1.

   Clean and wash the leeks, then cut the white and light green parts into rings. Set aside about 1 tbsp of very thinly sliced white leek rings for garnish. Peel and wash the potatoes. Peel and chop the onion.

2. 2.

   Heat oil in a large pot and sauté the onion until translucent. Add the potatoes, leek rings, and broth; cover and simmer for about 25 minutes.

3. 3.

   Puree everything and strain through a sieve into a large bowl. Pour in the milk. Season the soup with lemon juice, salt, pepper, and nutmeg. Chill for at least 2 hours.

4. 4.

   Before serving whip the cream until stiff, fold it into the chilled leek cream soup, taste, and garnish with the reserved leek rings.