Leek-mustardsoup

Name: leek-mustardsoup
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g leeks; 2 el traditional olive oil; 2 floury potatoes; 1 liter chicken broth from tablet; 2 el Zaanse mustard; 125 ml crème fraiche light

Dutch soup with leeks, potatoes, mustard and crème fraîche.

Ingredients

Kitchen Stuff

1 blender

Directions

Wash the leek and cut into rings.
Heat the oil in a soup pot. Place some light green thin rings of leek separately for the garnish and bake the rest over medium heat for 3 minutes in the oil.
Cut the potatoes into cubes.
Add the potatoes and stock and bring the whole to the boil. Let the soup simmer for 10-15 min.
Spoon the mustard and creme fraiche into the soup and puree the whole with the hand blender. Season with salt and pepper.
Heat the soup briefly and scoop it into bowls or deep plates. Sprinkle the reserved rings of leek.