Potato & Leek Soup

 

3 tablespoons (42g) ghee

4 leeks, white and green parts, cut in rings

3 garlic cloves, chopped

1 pound (450g) potatoes, peeled and cubed

2 parsnips, peeled and cut

1/2 kohlrabi bulb, peeled and cubed

5-6 cups (1,2l-1,4l) chicken broth

2 bay leaves

2 fresh thyme sprigs

1 cup (240ml) heavy cream

freshly grated nutmeg

salt & pepper

smoked salmon, crème fraîche, and fresh herbs of your choice for garnishing

1. heat ghee in a big saucepan, add leeks and garlic, and cook until wilted

2. add vegetables and herbs. Season with salt and pepper.  Pour in broth, and cook until all vegetables are tender

3. remove bay leaves and thyme sprig, and blend the mixture until very smooth. Return to saucepan, and add cream. Mix in nutmeg, and check for seasoning

4. garnish with salmon, crème fraîche and herbs