Creamy Leek and Potato Soup with Polenta and Walnut Croutons
Creamy Leek and Potato Soup with Polenta and Walnut CroutonsWrapped in Newspaper
- 60 g dried polenta
- 2 Tbsp walnuts, chopped
- 1 1/2 tsp dill
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 leeks, chopped
- 2 carrots, chopped
- 2–3 potatoes (approx. 250 g), chopped
- 1/2 tsp cumin
- 1 litre + 100 ml water
- 1 1/2 Tbsp bouillon powder
- 75 g cashews, soaked for 4 hours or overnight
- 1 Tbsp lemon juice
- Cook the polenta according to the packet instructions. When almost ready, stir in the walnuts and 1 teaspoonful of dill.
- Spread the mixture onto a parchment-lined baking tray in an even layer about 1/2 centimetre thick and set aside to cool.
- Heat the olive oil in a large saucepan and add the onion. Cook over medium heat until soft.
- Add the garlic, leeks, carrots, and potatoes to the pan and simmer, half-covered, for 5 to 10 minutes.
- Meanwhile, bring 1 litre of water to a boil.
- Add the cumin and remaining dill to the vegetables. Stir for a few minutes, then add the boiling water and the bouillon powder. Simmer until the potatoes are soft, about 30 minutes.
- To prepare the cashew cream, drain and rinse the cashews. Blend with 100 millilitres of water and the lemon juice until completely smooth. Set aside.
- Chop the polenta into crouton-sized chunks. Cook under the grill over high heat for 10 to 15 minutes, turning occasionally, until uniformly crisp.
- Add half the cashew cream to the potato soup and blend until smooth.
- Serve in warm bowls, topped with the remaining cashew cream and polenta croutons.
Recipe Adapted From Wrapped in Newspaper