Creamy leek soup with sautéed mushrooms
- 2 leeks, thoroughly washed and sliced into rings
- 500 g chestnut mushrooms
- 2 potatoes
- 2 litres of stock made from 1 bouillon cube
- 100 ml cream
- vegetable sprouts
- oil, salt and pepper
Fry the sliced leeks in a little oil, add sufficient stock to cover, then allow to simmer. Add the diced potatoes and continue to simmer, topping up with stock as necessary to ensure the potatoes remain covered.
Once the potatoes are soft, purée with a stick blender and season. The soup can be passed through a sieve if a smoother consistency is preferred. Add the cream and allow to heat through.
Wash and slice the mushrooms and fry in a little oil. Season with salt and pepper.
To serve, sprinkle the soup with a few sprouts and top with a generous portion of sautéed mushrooms.