Leeks can be found all year round but they’re at their best from October through to May.
Servings 4 persons, Preparation time 0 minutes, Cooking time: 23 minutes
- 350 g leeks
- 50 g potato
- 50 g chopped onions
- 1 garlic clove
- 750 ml chicken stock
- fresh thyme leaves
- pepper & salt, to taste
- 1 tsp of mustard
- 1 tsp capers
- ½ tbsp lemon juice
- 1 tbsp olive oil
- fresh parsley
- Rinse the leeks and slice into 1 cm rings. Peel and cut the potato into 2.5 cm pieces.
- Put all the soup ingredients into the soup maker, close the lid and press the cream soup program.
- Meanwhile, mix the vinaigrette ingredients together in a small bowl.
- When the soup is ready, open the lid and pour into pretty soup bowls. Swirl some of the vinaigrette into the soup and serve.