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Ingredients:
Nocla flavouring:
4 pcs. leeks – cut into chunks
1000 g baking potatoes – cut into chunks
10 coriander seeds
Neutral oil
2 l water
250 g crème fraîche (38%)
120 g Legume Shoyu
50 g Legume Miso
Balsamic vinegar
500 g small potatoes
Neutral oil
Salt
2 stk. porrer – skåret i tynde ringe
Neutral olie
Salt
Purløg – fintskåret
Potato leek soup
Leeks
Baking potatoes
Coriander seeds
Neutral oil
Water
Crème fraîche (38%)
Legume Shoyu
Legume Miso
Balsamic vinegar
01
Sauté the leeks, potato chunks, and coriander seeds in neutral oil for a few minutes.
02
Add water and cook until the potatoes are soft.
03
Once tender, blend into a smooth puréed soup using a stick blender.
04
Finish the soup with crème fraîche, Legume Shoyu, Legume Miso, and a splash of balsamic vinegar.
Roasted potatoes and sautéed leeks
Small potatoes
Neutral oil
Salt
Leeks
Chives
05
Rinse the small potatoes and toss with neutral oil and salt.
06
Place on a baking tray and roast at 180°C for approx. 40 minutes.
07
Sauté the leek rings in oil until soft and sweet. Season with salt.
08
Mix the crushed roasted potatoes with sautéed leeks and chopped chives. Serve as a topping for the soup.
