White Vegetable Cream Soup

Ingredients

• 2 stalks leeks (white part only)
• 2 bulbs fennel
• 500 g waxy potatoes
• 2 cloves garlic
• 60 g Butter
• Salt
• black pepper (freshly ground)
• 800 ml poultry or vegetable broth
• 2 thick slices of white bread
• vegetable oil (for frying)
• 3 stems Parsley
• 1 tsp curry powder
• 200 ml heavy cream
• 1 tsp lemon juice
• black sesame seeds (to sprinkle)

Instructions

1. 1.

   Wash, trim and slice the leeks into rings. Wash, trim, remove the tough core and slice the fennel into strips. Peel, wash and cube the potatoes. Peel the garlic. In a hot pot sauté everything in 2 tbsp butter for 2-3 minutes. Season with salt and pepper, add the broth and simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Meanwhile, cut the bread into large cubes and fry them in a hot pan with 2 tbsp oil until golden brown and crisp. Drain on paper towels. Rinse the parsley, shake dry and remove leaves. Fry portions of parsley in hot oil in a small pot until crispy, then drain on paper towels.

3. 3.

   Add the remaining butter and curry to a hot pan and let it foam.

4. 4.

   Puree the soup and strain through a fine sieve. Return to the pot with cream, bring to a boil, reduce if needed or add more broth. Season with salt, pepper and lemon juice.

5. 5.

   Serve the soup in bowls, garnish with croutons and parsley, drizzle with curry butter and sprinkle sesame seeds.