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Ingredients
(serves approximately 10 persons)
8–10 medium potatoes
3 leeks
2 yellow onions
2 teaspoons butter
2 litres chicken stock
4 dl cream
2 teaspoons salt
freshly milled white pepper
a bundle of chives or parsley
Roasted Root vegetables
150 g diced carrots
150 g diced celeriac
150 g diced parsnip
olive oil
salt
freshly milled black pepper
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For the diced
roasted vegetable we used a dicing grid 12,5x12,5 mm.
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Preparation
Peel the potatoes and slice them 10 mm thick. Peel and chop the yellow
onions. Rinse and slice the leeks thinly. You can easily slice and
chop in one of Hallde’s vegetable preparation machines.
Fry the potatoes, onions and leeks in butter, without letting them
brown. Add the stock and put the lid on and let it simmer for about
5 minutes. The potatoes should soften.
Pour everything in a Hallde mixer/blender and liquidise to a fine
purée. Bring to a boil and add the cream.
Add a little olive oil, salt and pepper to the diced root
vegetables and bake them at 225ºC for 10-15 minutes until they have
a nice color.
Flavor the soup
with salt and pepper and decorate with the roasted root vegetables
and chopped chives or parsley.
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