Leek cream soup with coconut milk and parmesan chips
(0)
40 min
Under an hour
Sezamo
O supă cremă fină și catifelată, unde dulceața prazului se împletește perfect cu aroma exotică a laptelui de cocos. Chipsurile crocante de parmezan adaugă o textură surprinzătoare și un contrast sărat delicios. O alegere elegantă și reconfortantă, gata în mai puțin de o oră.
Ingredients
Preparation method
Preparing the soup
Peel the onion and garlic. Finely chop the onion and slice the garlic thinly. In a large pot, melt the butter with the olive oil and sauté the onion until golden. Add the garlic and let it brown lightly.
Add the cleaned and sliced leeks, as well as the potatoes cut into small cubes. Sprinkle with ground cumin, ginger, salt, and pink pepper. Pour in the vegetable broth and simmer for 15-20 minutes, until the potatoes are well cooked.
Once the vegetables are cooked, blend the soup with an immersion blender until smooth. Stir in the coconut milk and do not boil further. Adjust taste with salt and pepper if needed. Finally, add some of the freshly chopped coriander.
45 min
Under an hour
