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Fantastic, nourishing soup with crispy and fresh touch from Weekend magazine.
Preparation time 35 minutes
INGREDIENTS .. 4 pers
- 400 g leek
- 200 g potatoes
- 150 g parsley root
- 150 g celeriac
- 5 el olive oil
- 8 dl vegetable stock
- 1 dl cream
- 40 g walnuts
- 3-4 sprigs of parsley
- 1 tbsp lemon juice
- salt & pepper
PREPARATION
Wash the leeks and cut into slices; keep some aside for assembly. Peel the potatoes, parsley root, celeriac and cut into slices. Heat 2 tbsp olive oil in the pot and cook the vegetables to. Deglaze with the vegetable stock and let simmer for 20 minutes.
Blend the soup in a blender and optionally sieving them through a chinois. Add the cream and bring back to the boil. Season with salt and pepper.
Toast the walnuts in a dry frying pan. Finely chop the parsley. Mix the toasted walnuts, chopped parsley, lemon juice and remaining oil together. Season with salt and pepper.
Spoon the leek veluté in deep cuffs and drop the walnut mixture over it. Finish with the raw leeks and serve.
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