Sweet potato and leek soup
Pleasing to the eye and very filling. What is left over can be frozen. This dish is for 2 people.
| Quantity | Ingredients |
|---|---|
| 300 g | Sweet potatoes |
| 3 small sticks | Leek |
| 1 TBSP. | Butter |
| 1 L | Yeast-free vegetable stock |
| 1 pinch | Salt |
| optional | Pepper |
Wash and peel the sweet potatoes and cut into small cubes. Clean the leek, slice lengthwise, separate the white and green parts and cut into fine rings. Melt 1/2 tablespoon of butter in a large saucepan. Sauté the white leek rings and sweet potatoes for 2 minutes. Then add the vegetable stock and simmer for 15 minutes. Put the pot to one side. Heat the remaining butter in a pan, add a pinch of salt and sauté the green leek rings. Puree the reserved soup, season with salt and pepper if necessary and garnish with the fried green leeks.
