Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 leek
- 600 g carrot (s)
- 100 g potato (s), floury boilin
- 2 orange (s), organic
- 2 tablespoon rapeseed oil
- 600 ml vegetable stock
- 1 teaspoon lemon juice
- 100 g crème fraîche
- salt and pepper
- some ginger, optional
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into thin slices. Peel and chop the carrots and potatoes. Peel, fillet, peel and chop 1 1/2 oranges. Squeeze 1/2 orange.
- Briefly sauté the leek and carrots in the oil. Now fill up with the broth. Add the potatoes and cook for about 15 minutes. Next add the orange and lemon juice and the chopped oranges. Rinse with salt and pepper. Stir in 100 g crème fraîche and then puree the soup with a hand blender until frothy. Arrange on plates or in soup bowls and top with a teaspoon of crème fraîche.
- If you like, you can also sauté some ginger.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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