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1 big knob of celery
3 middle-sized leeks
parsley at discretion
2tbsp olive oil to saute
1 to 2 cups of soured cream or some adequate soya product
3-5tsp curry, at discretion hot-
1tsp caraway, ground
3 bay leaves
piece of ginger walnut-sized
2 to 3 organic vegetable stock cube
juice of half a lemon
salt and possibly pepper
Preparation:
cut cleaned vegetable into small dices (celery) respectively into
thin slices. Sweat half of leeks, specially the green parts, in
olive oil, then infuse liquid. Add diced celery, stock cube, caraway,
bay leaves. Just when celery is al dente, add the remaining leek slices,
bring to a short boil again.
Put the pot away from stove, allow to cool off. Take out 3 to 4 cups of
soup (each 1/4l). Rest of soup (without bay leaves) continue cooking until
tender and puree with a hand blender. Then mix both soup parts together,
add soured cream or soya, grated ginger, bring to a short boil.
Season to taste with salt, pepper and lemon juice.
Top with minced parsley.
Optionally, serve with bread. Recommended white wine (Grüner Veltliner)
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