About the Recipe
A leek and potato soup that seems familiar at first, then takes a gentle turn with the very first spoonful. Leeks and potatoes are cooked until soft and silky, while lime and dill bring freshness and a bright, almost Nordic character. Light rather than rich, it is the kind of soup that comforts and refreshes at the same time.
Ingredients
1 leek, white and light green parts only, thinly sliced
10½ oz (300 g) potatoes, peeled and diced
Olive oil
2½ cups (600 ml) vegetable broth
1 lime
Salt
Pepper
1 bunch dill, finely chopped
Alternatives
Instead of potatoes: parsnips
Preparation
Sauté the Vegetables
Heat a little olive oil in a saucepan. Cook the leek over medium heat for 5 minutes until softened. Add the potatoes and cook for another 1–2 minutes
Cook the Soup
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer gently for 15 minutes, until the potatoes are tender.
Blend until smooth and velvety. Season with the lime juice, salt and pepper
Serve
Divide the soup between bowls and finish with the lime zest and fresh dill
Tip: Serve with toasted sourdough bread