Ingredients:
Wash the leeks and clean them thoroughly. Slice the vegetables. Set aside the dark green sections for the pesto. Clean and cut the celery stalks and pull the coarse strands from the stalks. Then also cut into slices. Set aside some of the small central sticks for serving. Peel and roughly dice the potatoes and onions.
Heat some rapeseed oil in a large pot. Add the prepared vegetables and sauté until colorless. Season with salt and sugar. Pour in 3-4 ladles of broth until all ingredients are just covered. Peel the garlic and ginger and cut into pieces. Add both to the pot. If you like, you can just roughly chop the two spices and remove them later.
Cook the soup mixture over medium heat for about 20 minutes until soft. Then puree, gradually adding the remaining broth until the desired consistency is reached. Stir in the butter and cream and season the soup with salt, pepper, sugar, lemon juice and rapeseed or olive oil.
Finely chop dark green leek pieces and place in a blender. Add olive and rapeseed oil and lightly salt and sugar the vegetables. Puree everything into a creamy mass. The consistency can be changed with more or less oil as needed. Season the pesto with grated lemon peel and season again with salt and sugar.
Pour the hot soup into deep plates and place a dollop of pesto in the middle of each. Garnish with the small celery sticks. Serve with bread if desired.
Further information
The spicy sticks are delicious raw food, the tubers also taste great as vegetable schnitzel. Tips for preparation. more
From soup to gratin: The onion vegetable, also known as leek, can be fried, boiled or eaten raw. Tips and recipes. more
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THE! | January 19, 2024