Leek cream soup

Ingredients for 3 servings:

• 2 leeks (cleaned 700 g)
• 150 g potatoes
• 2 tbsp butter
• 750 ml vegetable stock
• 60 g pumpernickel
• 1 apple
• 1 tbsp lemon juice
• 2 tbsp crème fraîche
• some salt and pepper
• some nutmeg, freshly grated
• some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with apple pieces and roasted pumpernickel crumbs

Clean the leek and cut into 1 cm pieces. Peel and dice the potatoes. Melt 1 tbsp butter in a saucepan. Sauté the leek and potatoes over medium heat for 5 minutes. Add the vegetable stock, bring to a boil, and simmer covered for 20 minutes. Meanwhile, crumble the pumpernickel bread into small pieces. Quarter, core, and finely dice the apple. Mix the apples with the lemon juice. Melt 1 tbsp butter in a pan. Fry the pumpernickel breadcrumbs over medium heat for 5 minutes, then add a little salt. Purée the soup until smooth. Stir in the crème fraîche. Season with salt, pepper, freshly grated nutmeg, and a few squeezes of lemon juice. Mix the pumpernickel breadcrumbs with the apples, sprinkle over the soup, and serve immediately.