Potato Soup with Smoked Fish

Ingredients

• 150 g leeks
• 400 g mostly waxy potatoes
• 100 g knollensellerie (celeriac)
• 100 g parsley root
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 1 l vegetable broth
• Salt
• Pepper (freshly ground)
• 150 g smoked fish (your choice)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Slice the leeks lengthwise, wash thoroughly, trim and cut into thin rings. Peel, wash and dice the potatoes, celeriac, and parsley root into bite‑sized pieces.

2. 2.

   Peel and finely chop the onion and garlic; sauté in a pot with melted butter until translucent. Add the vegetables, cook briefly, then pour in the broth. Season with salt and pepper and simmer over medium heat for about 15 minutes.

3. 3.

   Remove half of the vegetable cubes from the soup, puree the rest, then return the cubes to the pot. Break the smoked fish into flakes, add to the soup, let it steep for about 5 minutes, taste, and serve sprinkled with parsley.