I think I must have made creamy soup from every vegetable. Recently, my friend made me aware that I had forgotten about leek. Until recently I always thought of leeks as ingredients in traditional soups or salads. Now cream of leek will be a permanent soup on our menu.

This robust soup, slightly mollified with sweet cream, warms us up on winter afternoons. Making use of a recipe by Karol Okrasa, you may  serve it with smoked cottage cheese. You should try it – it is an interesting combination.

Ingredients:

3 leeks

half celery roots

2 potatoes

2 cloves of garlic

2 tablespoons of oil

1 tablespoon of butter

a half stock cube

a half teaspoon of ground coriander

a pinch of red pepper

3 tablespoons of sweet cream

Peal and dice the celery and potatoes. Slice the garlic and leeks. Heat the oil with butter in a big saucepan and fry the potatoes, celery and garlic. Stir frequently so as not to burn the vegetables. Spice it up with coriander and red pepper. Add the leek and stew for 5-7 minutes. Pour in 300 ml of water and add the stock cube. Boil for about 15 minutes until the vegetables are soft. Spice it up with salt and pepper. Blend the soup thoroughly, add sweet cream and then blend a little more.

Enjoy your meal!