Ingredients

Potato Soup

• 1 tbsp. olive oil
• 1kg of potatoes
• 1kg sweet potatoes
• 5 leeks (the white part)
• 1L vegetable stock
• 1L water
• 3 cloves of garlic
• The juice of a lemon
• Salt and pepper

• The remainder of the 5 leeks (green tops)
• 25g butter
• A little water
• Salt and pepper

• 4 slices rye without crust
• Butter
• Salt

Instructions

POTATO SOUP
Peel both types of potato and cut them into smaller pieces. Rinse the leeks and cut the white parts into rings. Peel and chop the garlic. Sauté all of the above in olive oil in CTX 6.5L Dutch Oven on medium heat for approximately 10 minutes, until tender.

Pour in the water, stock and lemon juice, turn up the heat and let the soup simmer until the vegetables are completely soft, approximately 20 minutes. Blend the soup and season with salt and freshly ground pepper.

BUTTER STEAMED LEEKS
Wash the green part of the leeks and chop into fine rings. Melt the butter in a pan. Once melted add a tbsp. water. Add the leeks and put the lid on. Let the leeks steam for approximately 10 minutes. Season with salt and freshly ground pepper.

BUTTER FRIED RYE BREAD
Cut the rye slices into triangles. Melt the butter in a pan and fry the rye bread on a medium heat for approximately 10 minutes - turning occasionally. Add salt and pepper according to taste. Dry the triangles on a piece of kitchen role. Serve.

Pour the soup into bowls and arrange the butter steamed leeks in the centre of each bowl of soup. Put a slice of fried rye on top, then a spoonful of creme fraiche and finally garnish with onion or fish roe. Finish with herbs on the top.