Potato-Leek Cream Soup
A creamy potato-leek soup made with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g celery root
- 500 g waxy potatoes
- 300 g leek
- 1 Shallot
- 2 tbsp olive oil
- 800 ml vegetable broth
- Salt
- ground pepper (freshly ground)
- 1 Spring onion
- a pinch freshly grated nutmeg
- 150 g crème fraîche
Instructions
-
1.
Wash, peel and cube the celery root and potatoes. Clean and slice the leek into rings. Peel and finely dice the shallot. Heat the oil in a pot and sauté the shallot until translucent. Add the celery root and potatoes, pour in the vegetable broth, season with salt and pepper, and simmer for 10 minutes.
-
2.
Meanwhile, clean, wash and finely chop the spring onion. After 10 minutes, add the leek and simmer for another ~15 minutes.
-
3.
Blend the soup until smooth and strain through a fine sieve if desired. Thin with hot vegetable broth as needed. Season with salt and freshly grated nutmeg to taste.
-
4.
Serve the soup in four bowls, place a dollop of crème fraîche in each center, sprinkle with chopped spring onion, and finish with a grind of black pepper.
