This hearty puree soup is made with potatoes and leeks. It is served with arugula and croutons - small croutons. Due to the heavy cream, the soup is very delicate.
It is necessary
- For four servings:
- - 900 ml of water or chicken broth;
- - 2 potatoes;
- - 3 leeks;
- - 150 ml of heavy cream;
- - 50 g butter;
- - 2 bunches of arugula;
- - 1 onion;
- - salt, black pepper;
- - croutons for decoration.
Instructions
Step 1
Take a large saucepan with thick walls, heat butter in it, put chopped onions, leeks, potatoes there. Stir the vegetables, cook for a couple of minutes, then reduce heat to low. Cover the pot with a lid and cook for 15 minutes.
Step 2
Pour broth or water into a saucepan, bring to a boil, cook vegetables until soft for about 20 minutes.
Step 3
Wipe the finished soup through a sieve, pour back into the saucepan. It is not recommended to grind this soup in a blender, otherwise you will get an overly viscous consistency.
Step 4
Chop arugula finely, add to soup, boil together for about 5 minutes.
Step 5
Add heavy cream to the soup, salt and pepper as you like.
Step 6
Pour the finished soup into portioned bowls, serve the croutons separately.
