Leek soup

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Ingredients

• 1 tbsp butter
• 400 g leek
• 300 g mealy potatoes
• 1 litre vegetable bouillon
• 2.5 dl cream
• 2 pinches nutmeg
• salt to taste
• 2 tbsp oil
• 100 g leek
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 pinch salt

Steps

1. Heat the butter in a wide-bottomed pan. Sauté the leek and potatoes for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins. Pour in the cream, simmer for a further 10 mins., then puree and season.
2. Heat the oil in a non-stick frying pan. Fry the leek for approx. 5 mins. until crispy, stirring occasionally, season. Spoon the topping onto the soup.