Creamy Leek Soup with Herbs
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams starchy potatoes
- 2 sticks Leeks
- 3 Tbsps butter
- 1 l Vegetable broth
- 1 sprig Sage
- 200 milliliters Whipped cream
- salt
- white, freshly ground peppers
- Nutmeg
Preparation steps
1.
Peel and finely dice the potatoes. Rinse, trim, and slice the leeks. Finely chop some of the leeks for garnish and set aside.
2.
Heat 2 tablespoons of butter in a pan. Sauté the leeks and potatoes for 1-2 minutes. Add the vegetable broth, and simmer gently for 20 minutes until the vegetables are soft. Rinse and dry the sage. Remove the leaves, chiffonade, and fry in the remaining butter. Season to taste with salt and pepper and set aside.
3.
Puree the soup, then pass through a fine strainer. Add the cream. If the soup is too thick, thin with a little broth. Likewise if the soup is too thin, simmer until the desired consistency is reached. Season to taste with salt, pepper, and nutmeg. Garnish the soup with the sage and leeks and serve.
