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Peel and chop garlic and onion finely. Wash leeks and
cut the white and light green in 1 cm thick rings. The dark green leek
ends into 1 cm thick stripes. Peel and dice potatoes.
Heat oil in a saucepan and sauté potatoes, onion and garlic. Add white
and light green leek, bring to the boil and simmer for 25 covered soup.
Heat oil in a pan and fry the minced, stirring. Add dark green leeks and
season to taste with salt and pepper. Puree soup with a hand blender and
season with salt and pepper. Fold in the half of the minced.
Serve soup in plates, stir in 1 tsp. creme fraiche and arrange the
remaining minced upon. |
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