Author: David Kim, Hamama's Productions Supervisor

Prep Time: 10 minutes

Cook Time: 30 minutes

Makes: 2 Servings

This soup is easy to make, healthy, creamy and delicious! You may think it's rich & heavy but the creaminess actually comes from the potatoes. Give it a try! *Chef’s kiss*  

• 1 Potato (Large)
• 1 Yellow Onion
• 1 Celeriac
• 1 Leek
• Garden cress microgreens
• Chicken Stock or Vegetable Stock (4 Cups or 32 oz)
• Cooking Oil
• Salt
• Pepper
• Calabrian Chile Oil (Optional)

1. Peel the potato, celeriac and onion, slice into thin pieces and set aside
2. Cut the bottom half of a leek and cut lengthwise from top to bottom. Wash and rinse thoroughly then cut into thin slices and set aside
3. Harvest your garden cress microgreens. Most will be incorporated into the soup but reserve some for garnish. Try to cut the stem from halfway up since the bottom of the garden cress may be more fibrous and bitter.
4. Put 2 tablespoons of oil into a pot and place over medium heat. Add in potato, celeriac and onions, Stir occasionally for five minutes then add the leeks.
5. Continue cooking for an additional 2-3 minutes. Add in the chicken or vegetable stock (you can also just use water). Bring up to a simmer and cook for an additional ten minutes, then remove from heat. Once sufficiently cooled, add the soup to a blender and blend till smooth.
6. Add about 2/3 of your garden cress and blend again till smooth. Pour back into a pot and add salt/pepper to taste. Garnish with the rest of the garden cress microgreens. (optional). Drizzle over Calabrian chili oil to finish!