Leek Cream Soup with Coconut Milk and Parmesan Chips

Peel the onion and garlic. Finely dice the onion and slice the garlic thinly. Heat butter and olive oil in a large pot and sauté the onion until golden brown. Add the garlic and fry briefly. Clean the leek, cut it into rings, and add it to the pot along with the diced potatoes. Season with cumin, ginger, salt, and pepper. Pour in the vegetable broth and simmer over medium heat for about 15-20 minutes until the potatoes are soft.

Meanwhile, preheat the oven to 200 °C. Line a baking sheet with baking paper. Distribute the grated Parmesan in 12 small mounds on the sheet and press them flat into circles. Sprinkle each disc with a little chopped cilantro (set aside the rest for the soup). Bake the Parmesan chips in the oven for a few minutes until melted and golden brown. Remove from the oven, let cool, and carefully peel them off the paper.

Once the potatoes are cooked, finely purée the soup. Stir in the coconut milk (do not let it boil anymore). Season with salt, pepper, and pink peppercorns. Stir in the remaining chopped cilantro. Serve the soup in bowls with the crispy Parmesan chips.