Potato, onion and leek soup Münsterland style

Ingredients for 4 servings:

• 500 g potatoes
• salt water
• 3 m.-sized onion(s)
• 1 tbsp, levelled sugar
• 1 dash of sunflower oil
• 500 g leek
• 50 g celeriac
• 50 g peas, frozen
• 50 g carrot(s), finely chopped
• 50 g Parmesan
• 1.7 liters of vegetable broth
• 200 ml Cremefine for cooking or cream
• 3 chili peppers, dried
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the onions into thin rings, the carrots into 5 mm thick slices (or into diamond shapes), and the celeriac into thin sticks. Peel the potatoes and cut them into small 1-1.5 cm thick cubes, and the leek into 5 mm thick slices. Heat a very large frying pan or saucepan. Add a good splash of sunflower oil to the pan and fry the onions until well browned. Sprinkle the sugar over the onions and let it caramelize. Add the leek, celery, peas, and carrots and deglaze everything with the cream or cream. Add the vegetable stock and bring to a boil, simmering gently. Add the potatoes to salted water and cook for 5 minutes. Then add the potatoes to the soup. Finely chop the chili peppers and add them. Finally, add the grated Parmesan cheese and season to taste with salt and pepper. This soup warms you up very well and is therefore ideal for the cold season.