Olive soup à la Ellen
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minutesWe went for lunch with our dear friends and good cooks Wim and Ellen. And Ellen conjured up an olive soup that was so delicious and surprising that I immediately knew one thing: we are going to serve it with à la Damaris. I had never come up with the idea before and judging by the reactions of our guests, I was not the only one. I gave it an à la Damaris touch but other than that all credits go to Ellen.
Ingredients
2 Onions
4 cloves garlic
3 leeks
2 potatoes (optional)
1 large can green olives
4 cubes vegetable broth
500 ml white wine
200 ml plant based cream
olive oil
salt and pepper
Nigella seeds for garnish
preparation
- Roughly chop the onions and fry them gently in the olive oil. Add the garlic cloves and let them fry for a while.
Cut off the green from the leek and roughly chop the white part. Add to the pan and let it fry for 5 minutes.
Now add the white wine and the vegetable stock tablets. Top up with hot water until the vegetables are 3 cm submerged. If you want a thicker soup, you can now add the potato. - Cook the soup for 10 minutes (or until the potato is tender).
Now add the olives, and set aside 10 for garnish. - Puree the soup. Add the cream and puree again. If you find the soup a little too thick, you can also add some water. Bring it to taste with salt and pepper.
- Cut the reserved olives into rings. Place them on top of the soup and garnish with the beautiful nigella seeds.
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