Soups

Leek velouté with morels

Name: Leek velouté with morels
Prep time: 12 min
Cook time: 30 min
Yield: 4 people
Cuisine: Swiss
Ingredients: 3 leeks; 3 large potatoes; 1 chicken stock cube; 15 cl crème fraîche; 150 g frozen morels; salt; pepper; 1 tbsp curry powder; 1 tsp ground coriander

A creamy velouté combining tender leeks and fragrant morels with an exotic hint of curry. Potatoes provide ideal smoothness to this autumnal soup.

Serves: 4 people
Preparation: 12 min
Cooking: 30 min

Method

Peel and rinse the potatoes, then cut them into large cubes. Clean the leeks thoroughly and cut them into small pieces.
Place the vegetables in a large pan of cold water. Crumble in the chicken stock cube, cover and leave to cook for a good half hour.
Meanwhile, put the frozen morels in a saucepan over a medium heat. Leave the water from thawing to evaporate, season lightly with salt, then set aside off the heat.
When the potatoes and leeks are well cooked, blend the contents of the pan finely to obtain a smooth velouté.
Season with the curry powder and coriander. Stir vigorously to distribute the spices throughout the soup.
Serve the velouté very hot in deep plates. Arrange the morels in the centre, surround with a swirl of crème fraîche, then dust with curry powder and pepper.