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🍽️ Creamy white vegetable soup with curry butter

680 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek (only the white part)
• 2 bulbs fennel
• 500 g floury potatoes
• 2 cloves garlic
• 60 g butter
• salt
• pepper (from the mill)
• 800 ml poultry broth (or vegetable broth)
• 2 thick white breads
• vegetable oil (for frying and deep-frying)
• 3 sprigs parsley
• 1 tsp curry powder
• 200 ml whipping cream
• 1 tsp lemon juice
• black sesame seeds (for sprinkling)

Instructions

1. 1. Wash the leek thoroughly and remove the green tops. Slice the white part into thin rings.
2. 2. Wash the fennel and cut out the hard bottom core. Slice the fennel flesh into thin strips.
3. 3. Peel the potatoes and wash them. Cut them into small cubes.
4. 4. Peel the garlic cloves.
5. 5. Heat 2 tablespoons of butter in a large pot.
6. 6. Add the leek, fennel, potatoes, and garlic to the pot.
7. 7. Sauté the vegetables over medium heat for 2 to 3 minutes until they soften.
8. 8. Season the mixture with salt and pepper.
9. 9. Pour in the vegetable broth.
10. 10. Let the soup simmer on low heat for about 20 minutes, stirring occasionally.
11. 11. Cut off the crust from the bread.
12. 12. Cut the bread into large cubes.
13. 13. Heat 2 tablespoons of oil in a frying pan.
14. 14. Fry the bread cubes in the pan until golden brown and crispy.
15. 15. Place the toasted bread cubes on kitchen paper to absorb excess oil.
16. 16. Wash the parsley and shake it dry.
17. 17. Pick the parsley leaves off the stems.
18. 18. Heat some oil in a small saucepan.
19. 19. Fry the parsley leaves in batches until crispy in the hot oil.
20. 20. Place the fried parsley leaves on kitchen paper as well.
21. 21. Heat the remaining butter in a small pan.
22. 22. Stir the curry powder into the hot butter.
23. 23. Let the curry butter foam briefly.
24. 24. Puree the cooked soup finely with a hand blender.
25. 25. Strain the soup through a fine sieve into a clean pot.
26. 26. Stir the cream into the soup.
27. 27. Bring the soup to a boil.
28. 28. Let the soup simmer a bit more to thicken it, or add more broth to thin it, if needed.
29. 29. Season the soup with salt, pepper, and lemon juice to taste.
30. 30. Fill the hot soup into bowls.
31. 31. Garnish the soup with the crispy bread cubes and the fried parsley.
32. 32. Drizzle the curry butter over the soup.
33. 33. Sprinkle sesame seeds over the soup and serve immediately.

Nutrition per serving

• kcal: 680
• Protein: 12 g · Fett/Fat: 38 g · Carbs: 68 g