John Myers
Ingredients for 6 servings:
- 1 ½ leek(s)
- 1 ½ kg potatoes
- 2 garlic cloves
- 1 lemon(s), zest and juice
- 3 tbsp oil for frying
- 700 ml water
- 1 tbsp salt
- 250 g mascarpone or cream cheese
- 200 g processed cheese
- ½ tsp pepper
- nutmeg powder
- n. E.g. curry paste or curry powder
- e.g. chili flakes
- 1 tbsp, heaped chives
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour
Clean the leek and cut into thin slices. Peel the potatoes and dice them into 2-3 cm pieces. Peel the garlic and grate or finely chop it. Zest the lemon and squeeze out the juice. Heat the oil in a pan. Fry or sauté the leek and garlic for a few minutes. Add the potatoes. Add the water, lemon juice, and salt. Cook the vegetables until the potatoes are cooked through. This takes about 20 minutes. Stir in the mascarpone and cream cheese; do not turn off the heat. Add pepper, nutmeg, curry paste, chili flakes, lemon zest, and chives. Season the soup to taste and adjust the seasoning if necessary.
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