Leek Soup
“Under the green-yellow surface there is a surprisingly soft taste hiding, which is a balanced background for a slightly wilder main course. Similar to the way in which Arne Jacobsen´s City Hall in Aarhus is simple, linear and sharp on the outside, but with a soft, sculpted architectural interior.”
- 20g of butter
- 2 small leeks
- 9 small potatoes (400g)
- 1 small red onion
- 1 glass of whole milk
- 3 tbsp of cream
- 20g of parmesan in small pieces
- 1l of water
- Salt/pepper
- Cut all the vegetables into small pieces and fry them in butter in a thick-bottomed saucepan. They should not brown. Add water and let the soup boll.
- After 10 min. add the parmesan and let the soup boil for a further 5 min.
- Blend the soup with a hand blender. Pour back into the pan. Pour the milk and cream into the soup and let it simmer for a few minutes over low heat.
- Season the soup with salt/pepper. Sprinkle with freshly grated parmesan and serve.
- NB: Parmesan in the soup makes it milder and tastier.
