I’ve completely switched both my body and my cuisine into winter mode. Luckily, this season doesn’t mean empty shelves at the greengrocer’s and root vegetables are available all winter. I decided to make use of them to prepare something light and warm which is cream soup: my favourite dish in this frosty season.
I chopped the onions and garlic, sliced the leek and diced the potatoes and parsley root. Then I heated the clarified butter in a saucepan and slightly fried the onion and garlic. Next I added the leek, fried for 3-4 minutes more and stirred in the remaining ingredients. I covered them with water and cooked until tender. I blended the soup until smooth, seasoned it and sprinkled with almonds. If you like your soup slightly sweet, I suggest adding a bit of honey at the end.