genussmousse

To tell the truth: Today we are suggesting merely a leek potato than a pure leek soup. But since it is our contribution for the St. Pat's Day blog event, we prefer not to lay to much emphasis on the potato part of it. After all in the 1840s Ireland had to cope with a terrible famine, because nearly the whole potatoe harvest had been destroyed by an oomecyte. Furthermore the recipe is not an Irish one, but still - it is green and tasty.

Recipe:
Ingredients:
2 leeks
1 medium potato
1 tablespoon sunflower oil
1 tablespoon creme fraiche
750 ml vegetable stock
salt, pepper

Preparation:
Cut the leeks and the potato in small pieces. Heat the oil in a huge pan. Gently roast the leek, add the potato and soak with the vegetable stock. Cook for 15 minutes or till the vegetable is smooth, then blend. Before serving add the creme fraiche, some salt and pepper.

Good appetite!