Velvety Potato Soup with Leek

Summary

Ingredients

• 1 onion (s)
• 750 g potato (s), floury boilin
• 1 tablespoon sesame oil
• 1 teaspoon curry powder
• 1 liter vegetable stock
• 2 leeks
• 2 tablespoon rapeseed oil
• 2 tablespoon sesame seeds
• 150 g cream
• salt
• pepper

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Instructions

1. Peel the potatoes and cut them into large cubes. Peel and dice the onion. Heat the sesame oil in a saucepan and sauté the onions until translucent. Fry the potatoes briefly and dust the curry powder over them.
2. Pour in the broth, bring to the boil and cover the potatoes over a low heat and cook for about 15 minutes until soft.
3. In the meantime, clean the leek, cut into rings, wash them thoroughly and let them drain. Heat the rapeseed oil in a pan, fry the leek rings and then simmer for about 5 - 10 minutes.
4. Toast the sesame seeds in a pan without fat until they are fragrant.
5. Add the cream to the soup, puree everything finely and season with salt and pepper. Then divide over four plates and serve sprinkled with leek rings and sesame seeds.
6. Tip: The soup can also be frozen very easily without the leek rings.