A couple days ago I told that I’ll make leek soup. Immediately, I’ll share this recipe with you as the mug with this vegetable cream will straight warm you up when there is so cold outside....
2 big leeks
500 ml (18 fl oz) stock (or water)
250 ml (9 fl oz) sour cream (18%)
2 tbsp oil
¼ teaspoon ground nutmeg
¼ teaspoon ground coriander
salt, pepper to taste
Wash leeks, white part slice thin. In a heated pan fry slightly salted leeks and simmer covered for a few minutes until soft ( attention: leeks can’t get brown!). Peel potatoes, slice in cubes and cook in a bullion (or water), add leeks and cook for another few minutes. Add spices, take off the heat, add sour cream, puree the hot soup with a blender or food processor, you should get the smooth cream. If the soup is too thick add some water/bullion. Sprinkle the top with chopped dill or chives.