Ingredients
Ingredients for 10 people:
Soup:
- 400g Ardo Cut Leeks
- 300g Ardo Diced Onions
- 15g Ardo Garlic diced
- 6 potatoes
- 2 tbsp. oil
- 2.5L vegetable stock
- 2 dl cream
- 150g blue cheese (choose the variant according to how dominant the cheese flavor should be)
- Salt and pepper
Dill Butter:
- 15g Ardo Dill
- 15g Ardo Garlic diced
- 75g butter
Topping:
- 100g hazelnuts without shell
Allergens
Milk
Nuts
Preparation
- Peel and dice the potatoes.
- Fry the diced onion and garlic in oil in a large pan, add the potatoes and leeks. Fry for 10 minutes.
- Add stock. Bring the soup to the boil. Then simmer for 20 minutes.
- Blend the soup until smooth. Bring to the boil with cream and blue cheese.
- Season to taste with salt and pepper.
- Melt butter in a pan and add dill and garlic. Let it fry for a few minutes.
- Roughly chop hazelnuts and toast them until golden in the oven at 150°C for about 15 minutes.
