SOUP OF LEEKS
This is a traditional leek soup with some minor twists of rose pepper that adds an interesting flavor. This pepper is not really a pepper but a berry that has been dried. You need to crush it before cooking. This soup is simple and cheap.
4 servings:
olive oil
4 small leeks, rinsed and chopped
2 onions, chopped
1 celery stalk, chopped
4 small potatoes, roughly grated
1 garlic clove, chopped
1 l/1 quart of vegetable or chicken stock
8 crushed rose pepper corns
salt and pepper to seasoning
30 g/1 oz butter
In a moderately hot pan, pour in some olive oil, let it heat up, and then add leeks, onions and celery, and let them sauté until they start to sweat. Then add the potatoes and garlic and let it all cook for another 2 minutes. Then add the hot stock and rose pepper and cook 20 minutes on low heat under lid.
When done, pour the soup into a blender and purée it roughly. Put back into the pot on the stove, add butter, and season with salt and pepper. Serve immediately.