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🍽️ Cold Potato-Leek Soup with Mushrooms

281 kcal · 30 min · 4 servings

Ingredients

• 1 large leek stalk
• 400 g floury potatoes
• 150 g celeriac
• 1 clove garlic
• 2 tbsp butter
• 800 ml vegetable broth
• 100 g crème fraîche
• salt
• white pepper (from the mill)
• nutmeg (freshly grated)
• 100 g shiitake mushrooms
• 2 tbsp vegetable oil
• chive rolls (for garnish)

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends.
2. 2. Cut the leek in half lengthwise and slice it into thin strips.
3. 3. Peel the potatoes, celery, and garlic.
4. 4. Dice the peeled vegetables into small pieces.
5. 5. Heat the butter in a pot.
6. 6. Add the prepared vegetables to the hot butter.
7. 7. Sauté the vegetables lightly for 1 to 2 minutes.
8. 8. Deglaze the vegetables with the vegetable broth.
9. 9. Let the soup simmer on low heat for about 20 minutes.
10. 10. Then puree the soup until smooth.
11. 11. Allow the soup to cool down.
12. 12. Stir the crème fraîche into the cooled soup.
13. 13. Season the soup with salt, pepper, and nutmeg.
14. 14. Place the soup in the refrigerator until it is completely cold.
15. 15. Clean the mushrooms and slice them.
16. 16. Heat oil in a frying pan.
17. 17. Fry the mushroom slices for 1 to 2 minutes until golden brown.
18. 18. Season the mushrooms with salt and pepper.
19. 19. Let the mushrooms cool down to lukewarm.
20. 20. Taste the cold soup one more time before serving.
21. 21. Divide the soup among individual bowls.
22. 22. Garnish the bowls with the fried mushrooms and fresh chives.
23. 23. Serve the soup immediately.

Nutrition per serving

• kcal: 281
• Protein: 6 g · Fett/Fat: 18 g · Carbs: 24 g