Vegetable Soup
Ingredients
- Ingredients
- 2 stalks Leeks (only the white)
- 2 Fennel
- 500 grams floury potatoes
- 2 garlic cloves
- 60 grams butter
- salt
- freshly ground peppers
- 800 milliliters Chicken broth (or vegetable broth)
- 2 thick white bread
- vegetable oil (for frying)
- 3 sprigs parsley
- 1 tsp Curry powder
- 200 milliliters Whipped cream
- 1 tsp lemon juice
- black Sesame seeds (to sprinkle)
Preparation steps
Rinse and cut the leeks into rings. Rinse the fennel, cut out the stalk and cut into strips. Peel, rinse and dice the potatoes. Peel the garlic. Saute everything in 2 tablespoons of hot butter for 2-3 minutes. Season with salt and pepper. Pour in the broth and let simmer for 20 minutes, stirring occasionally.
Cut the crust off the bread, cut into large cubes and fry in 2 tablespoons of oil until brown and crispy. Drain on paper towels.
Rinse, shake dry and pluck the parsley. Saute the parsley in hot oil until crispy. Drain on paper towels.
Pour the remaining butter in a hot pan. Add the curry and allow to foam.
Puree the soup through a fine sieve. Put back in the pot with the cream and bring to a boil. Depending on the desired consistency, add broth or let simmer. Season with salt, pepper and lemon juice.
Garnish the soup with croutons and parsley. Sprinkle with the curry butter and serve sprinkled with sesame seeds.
