Leek soup with celeriac and mackerel

Name: leek soup with celeriac and mackerel
Total time: 35 min
Yield: 4
Ingredients: 600 gram leeks; 2 tablespoon peanut oil; 2 tablespoon olive oil; 2 clove garlic; 2 potato; 1 liter chicken bouillon; 2 tablespoon mustard; 1 celeriac; 1 smoked mackerel; 200 milliliters creme fraiche; curry powder

Ingredients

600 gram leeks
2 tablespoon peanut oil
2 tablespoon olive oil
2 clove garlic
2 potato
1 liter chicken bouillon

2 tablespoon mustard
1 celeriac
1 smoked mackerel
200 milliliters creme fraiche
Curry powder

Directions

Keep 100 grams of leeks separate. Heat the oil in a soup pan and fry the garlic and leek at a low setting for 6-8 minutes.
Add the potatoes and stock and simmer for 15 minutes. Put the mustard through and puree the soup.
Add the celery cubes and simmer for 10 minutes. Spoon the rest of the leek through. Season with salt and pepper.
Divide the mackerel over 4 plates or bowls. Spoon the hot soup on it. Serve with a spoon of crème fraîche sprinkled with curry.
Tasty with a cheese toast from brown bread.