Leek Soup

Ingredients

• 3 stalks leek
• 250 g Potatoes
• 2 tbsp butter
• 800 ml vegetable broth
• 100 g heavy cream
• Salt
• freshly ground pepper
• nutmeg
• 1 tsp curry powder
• a pinch of ground saffron
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash and trim the vegetables. Slice the light green and white parts of the leek into rings, dice the potatoes. Sauté the vegetables briefly in heated butter, add curry and saffron, pour in broth, cover and simmer gently for about 15-20 minutes.

2. 2.

   Using a ladle take out roughly half of the cooked vegetables and set aside. Puree the remaining soup with cream in the pot, season with salt and pepper. Return the reserved vegetables to the pot. Ladle the soup into bowls and sprinkle with parsley before serving.