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.
The Architects Meal

Get the tasty recipe with author Marianne Ibler's own handsketch from the new architectual cook book "The Architect's Meal" for FREE + the introduction to the book.


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