Creamy Herb Soup

Ingredients

• 1 onion
• 2 Garlic cloves
• 250 g waxy potatoes
• 150 g leeks
• 200 g mixed herbs (e.g., parsley, chervil, pimpinelle or young spinach)
• 2 stalks Parsley
• 2 tbsp Rapeseed oil
• 600 ml Vegetable Broth
• 100 ml crème fraîche
• 100 g heavy cream (30% fat)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, peel, and dice the potatoes. Clean the leeks, wash them, and slice the white part into rings. Rinse the herbs, shake off excess water, pluck leaves from the stems, and finely chop all but two stalks of parsley.

2. 2.

   Heat oil in a pot and sauté the onion with garlic until translucent. Add the potatoes and leeks, deglaze with broth, and simmer for 20–25 minutes. Then add the finely chopped herbs, cook for another 2 minutes, and puree the soup smoothly. Optionally strain through a fine sieve.

3. 3.

   Stir in crème fraîche and heavy cream, season with salt, and ladle into bowls. Sprinkle freshly ground black pepper and garnish with parsley leaves before serving.