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.

ARCHIPRESS M

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