Leek soup

1. Peel and chop the onions. Split the leeks in half, wash well, then chop.

2. Heat oil in a pan and fry the onions. Add the leeks. Pour 1,5 liters of water, salt and pepper. Cover and cook for 30 minutes over low heat.

3. Set aside some leek strips for decoration, then blend the mixture. Pour the warm milk and blend. Divide the soup into 6 bowls, add the reserved leek strips and sprinkle with cumin seeds.

Photo credit: Sucré Salé