Leek Cream Soup with Coconut Milk and Parmesan Crisp

Peel the onion and garlic, finely chop the onion, and slice the garlic. In a pot, melt butter with oil and sauté the onion until golden. Then add the garlic and let it turn golden. Next, add the cleaned and sliced leek and potatoes cut into smaller pieces. Add the spices, salt, and pepper. Pour in the broth and let it simmer gently for 15 - 20 minutes until the potatoes are cooked.

Preheat the oven to 200 degrees Celsius. On a baking sheet lined with parchment paper, make 12 piles of cheese and spread them into circles. Sprinkle each circle with a small amount of chopped coriander. Save the rest for the soup. Bake the cheese in the oven for a few minutes until melted and golden. Let cool and carefully peel off the paper.

Once the potatoes are cooked, blend the soup. Stir in the coconut milk and do not cook further. Season with salt and pepper. Finally, add the remaining chopped coriander. Serve with cheese parmesan crisps.