Creamy Soup of potatoes, leeks and chards with black seeds and wholemeal croutons

Servings: 6
Prep time: 50
  1. In a non-stick pan, melt the butter, add the leeks slices and let them brown for about 2 minutes. Peel and cut the potatoes, fennel and chard into strips of 1 cm, add the mixture to the leeks and stir.
  2. When everything has been mixed, add a lot of vegetable broth to submerge the vegetables.
  3. Cover with a lid and cook over medium heat (if the broth should dry out too much, add water little by little, it’s important that the water never exceeds more than 1 cm the size of the vegetable).
  4. Heat the oven to 180°C. Place the slices of bread cut into cubes in a pan, brush them with oil and bake. When the bread is golden, remove it from the oven and keep aside.
  5. When the potatoes are cooked, let warm and whisk everything with a dipping mixer until you get a smooth and uniform cream and then salt.
  6. Pour it hot into the dishes and garnish with a drizzle of raw oil, black sesame seeds and croutons, then serve immediately.