FRIJE

Instructions

• 1.   Preheat the oven to 180 degrees and prepare the broth. Cut the leek into thin slices. Peel the potatoes and cut them into small pieces.
• 2.   In a soup pot, heat the butter and sauté the leek for 3 to 4 minutes over medium-high heat. Add the potato pieces, continue cooking for 2 to 3 minutes, and add the broth. Let the soup simmer for 13 to 15 minutes.
• 3.   Meanwhile, crush or finely chop the garlic and roughly grate the Parmesan cheese. Mix the two in a bowl. Cut the ciabatta into slices, place them on a baking sheet lined with parchment paper, and sprinkle them with the garlic and Parmesan mixture. Bake the crostinis for 6 to 8 minutes or until crispy.
• 4.   Meanwhile, finely chop the chives and cut the lemon into quarters.
• 5.   Blend the soup using an immersion blender, season generously with pepper, and add salt if necessary.
• 6.   Serve the soup in bowls and pour a generous spoonful of fresh cream into each one. Garnish with chives and serve with the crostinis and a lemon quarter.

Nutritional information *