Leek Soup with Herbs
A leek soup with herbs is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g leeks
- 200 g waxy potatoes
- 150 g parsley root
- 150 g celeriac
- 5 tbsp olive oil
- 800 ml vegetable broth
- 100 ml heavy cream
- Salt
- Pepper
- 40 g walnut kernels
- 3 sprigs parsley
- 1 tbsp Lemon Juice
Instructions
-
1.
Wash, trim and slice the leeks into rings. Set aside a few pale green rings for garnish. Peel and dice the potatoes, parsley root, and celeriac. In a hot pot, sauté everything in 2 tablespoons of oil until translucent. Deglaze with broth and simmer gently for about 20 minutes. Puree finely and strain through a fine sieve. Return to the pot, bring to a boil with cream, and reduce further if desired or add more broth. Season with salt and pepper.
-
2.
For the herb‑walnut seasoning, lightly toast the walnut kernels in a hot pan, let them cool, then chop. Rinse the parsley, shake dry, and finely chop. Mix both with lemon juice and remaining oil. Season with salt and pepper.
