Leek Soup

Ingredients

• 2 stalks leeks
• Salt
• 2.5 tbsp butter
• 2.5 tbsp spelt whole‑grain flour
• 200 ml whipping cream
• Pepper (freshly ground)
• nutmeg
• 250 g waxy potatoes
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Slice the leeks lengthwise, wash and clean them, shake off excess water, then cut into rings. Blanch in boiling salted water for 3–4 minutes, remove, shock with cold water, and drain well.

2. 2.

   In a separate pot melt the butter, sprinkle in the flour, let it brown slightly, then deglaze with 600 ml leek stock. Whisk vigorously to prevent lumps before adding the cream. Season with salt, pepper, and nutmeg.