Leek soup with herb cream

Name: leek soup with herb cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 champions flaky rolls; 2 el traditional olive oil; 600 g sliced leek bag; 200 g little potato slices; 1,5 liter tap water; 2 vegetable stock; 7,5 g fresh basil; 100 g fresh cream cheese (fresh cream cheese); 1 tl curry powder

Soup of leeks, potato slices and vegetable stock, with cream of cream cheese, curry and basil

Ingredients

Kitchen Stuff

1 blender

Directions

Bake the rolls according to the instructions on the package.
Heat the oil in a (soup) pan. Fry the leeks and potato slices for 3 minutes. Add the water and bouillon tablets and bring to the boil.
Boil the soup for 10 minutes and puree with the hand blender.
In the meantime, finely chop the basil leaves and stir the cream cheese. Pour the basil, curry powder and pepper through the cream cheese.
Cut the buns open. Season the soup with pepper and salt and scoop in the bowls. Put a spoonful of the basil curry cream in each bowl.
Spread the sandwiches with the rest of the cream and serve with the soup.