Creamy Leek Soup

Ingredients

• 600 g leeks
• 150 g waxy potatoes
• olive oil
• 50 ml dry white wine
• 1 l vegetable stock
• 1 tbsp freshly chopped basil
• 1 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 onions
• basil for garnish

Instructions

1. 1.

   Slice the leeks lengthwise, rinse and shake dry, trim and cut into thin rings. Peel, wash, and dice the potatoes.

2. 2.

   Heat 2 tbsp oil in a pot and sauté the vegetables. Deglaze with wine, add stock, and simmer over medium heat for about 20 minutes. Stir in chopped herbs, puree everything finely, strain through a sieve if needed, and season with salt, pepper, and a pinch of nutmeg.

3. 3.

   Peel the onions, slice into thin rings, and fry them in a hot pan with 2 tbsp oil until golden brown. Remove and drain on kitchen paper.

4. 4.

   Taste the soup again, ladle into bowls, garnish with roasted onion rings and basil, drizzle with olive oil, and serve with bread if desired.