Recipe for potato leek soup, with a twist of celeriac
Potato leek soup with a twist of celeriac.
Potato leek soup, with a twist of celeriac
Equipment
- Potato Peeler
- Cutting Board
- Chef'S Knife
- Pot
Ingredients
- 750 gram Potato
- 2 pcs. Leek
- 0.25 pcs. Celery
- 2 pcs. Onion
- 3 cloves Garlic
- 1.5 l Water with chicken/vegetable broth
- White Wine Vinegar 1 squish
- 15 gram Lemon Juice
- 1 gram Thyme dried
- Salt and Pepper
- 100 gram Cooking Cream
- Butter for the frying
Instructions
- Peel and chop potatoes into smaller pieces, as well as leeks, onions, and garlic.
- Sauté the onions until they become translucent, add the rest of the vegetables, and let them get a bit of color.
- Add water, bouillon cubes, white wine vinegar, dried thyme, and salt.
- Cook until the vegetables are tender and can be blended into a smooth soup.
- Serve with homemade rye bread crisps, bacon, and fresh chives.
Notes
*Celeriac can be omitted and replaced with 250 grams of potatoes*