Leek Cream Soup with Coconut Milk and Parmesan Chips

6 SERVINGS

Do hodinky

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INGREDIENTS

2 large leeks
1 medium yellow onion
400 ml coconut milk
1200 ml vegetable broth
2 medium potatoes
5 cloves of garlic
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
12 teaspoons grated Parmesan
A handful of fresh coriander
Pink pepper
Salt

YOU WILL ALSO NEED

Baking paper

MIGHT BE USEFUL

Cooking utensils

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INSTRUCTIONS

1
Peel the onion and garlic, chop the onion finely and slice the garlic. In a pot, melt the butter with oil and sauté the onion until golden. Then add the garlic and let it turn golden. Next, add the cleaned and sliced leek and potatoes cut into smaller pieces. Add the spices, salt, and pepper. Pour in the broth and let it simmer on low heat for 15 - 20 minutes until the potatoes are cooked.
2
Preheat the oven to 200 degrees. On a baking sheet lined with parchment paper, make 12 piles of cheese, spreading them into circles. Sprinkle each circle with a small portion of chopped coriander. Save the rest for the soup. Bake the cheese in the oven for a few minutes until it melts and turns golden. Let it cool and carefully peel off the paper.
3
Once the potatoes are cooked, blend the soup. Stir in the coconut milk and do not cook further. Season with salt and pepper. Finally, add the remaining chopped coriander. Serve with the Parmesan cheese chips.

Zuzana Nová

Zuzana is a mother of two, a great cook, and a writer of the blog New Kitchen. Additionally, she prepares recipes specifically for Rohlik, so also for you. Try some of her treats.