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| Estimated Times |
Preparation time: 10
Cooking time: 30
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Ingredients
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1
2
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6
7
8
9
10
11
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13
14
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17
18
19
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60
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100
125
150
175
200
225
250
servings
| 0.5 | pcs. | Hokkaido ~625 g |
| 100 | g | Potatoes |
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 6 | dl | Water ~600 g |
| 1 | pcs. | Vegetable stock cube ~10 g |
| 2 | pcs. | Leek ~200 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 2 | pcs. | Baguette ~120 g |
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Directions
Peel the hokkaido, scoop out the seeds with a spoon. Dice the hokkaido. Peel the potatoes, onion and garlic and dice. Sauté in a saucepan in olive oil. Add water to cover the ingredients. Add the stock and simmer for approx. 30 mins.
Clean the leeks and remove the tops. Cut the white part of the stalks into thin rings and cook in a pan in a little water for 5-7 mins.
Blend the soup with a hand blender. Season with salt and pepper.
Drain the leeks and add to the soup.
Heat the baguettes under the grill.
Serve the soup with warm baguettes.
Nutritional data
379 Kcal Per Serving
F: 9 g, P: 11 g, C: 68 g, DF: 9 g
759 Kcal (43 Kcal/100 g)
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