Simple Leek Soup
The Simple Leek Soup from Spoonsparrow is quick to make and works as well as a main dish as it does as an appetizer.
Ingredients
- 500 g starchy potatoes
- 2 stalks leek
- 1 clove garlic
- 1 sprig thyme
- 2 tbsp olive oil
- 800 ml vegetable broth
- 200 g heavy cream
- Salt
- Pepper
- nutmeg
- 1 tsp butter (5 g)
- 30 g parmesan (32% fat in the product)
Instructions
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1.
Peel, wash and cut potatoes into cubes. Clean leeks thoroughly; trim off about 10 cm of the pale green parts, slice into thin rings and set aside, cut remaining leek into wider rings. Peel garlic and finely chop. Wash thyme sprig and pat dry.
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2.
Heat oil in a pot. Sauté leek, garlic and thyme over medium heat for 5 minutes. Add broth and cream, then potatoes; season with salt, pepper and a pinch of freshly grated nutmeg. Simmer gently for about 15 minutes until the potatoes are tender.
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3.
Meanwhile, melt butter in a small pan. Fry the thin leek rings for 5 minutes over medium heat, seasoning lightly with salt.
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4.
Remove thyme from the soup. Puree the soup with an immersion blender to smooth consistency and adjust seasoning. Grate cheese finely. Serve the soup in deep bowls, garnishing with the sautéed leek rings and grated parmesan.
