The genus origanum is large and includes Italian oregano and marjoram. Wild oregano from a mountain meadow tastes different than its relatives, but they can still be substituted for one another. If you double the amounts in the oregano cream, it is easier to puree into a fine cream.
Serves 4 • Prep: 40 minutes
Ingredients for Potato Leek Soup with Oregano Cream
1 leek
7oz (200g) white cabbage or 1 kohlrabi
14oz (400g) Yukon Gold potatoes
2 tablespoons butter
½ bunch savory or parsley
1 bay leaf
freshly grated nutmeg
salt and pepper
For the oregano cream:
½ bunch oregano
5 tablespoons canola oil
3 tablespoons pine nuts
salt
How to make Potato Leek Soup with Oregano Cream
1 Cut the leek in half lengthwise and chop in pieces. Cut the cabbage in half and remove the stalk; chop finely. Peel and slice the potatoes.
2 Melt butter in a large pot and cook the leek, cabbage, and potato for 5 minutes over low heat. Pick the savory leaves from the stems and add to the vegetables along with the bay leaf. Pour in 4½ cups water and season with salt and nutmeg. Boil for 20 minutes or until the vegetables are cooked through.
3 In the meantime, prepare the oregano cream. Pick the oregano from the stems and puree with 5–6 tablespoons soup broth, canola oil, and a pinch of salt using a food processor or immersion blender. Toast the pine nuts in a frying pan over low heat until they become aromatic and add to the cream; puree. Season with salt, transfer to a bowl, and set aside.
4 Puree the potato-leek soup using an immersion blender; season with salt and pepper. Serve in soup bowls with a dollop of oregano cream on top.
Tip: Aromatic, rustic sausages also go well with the soup: Simply add 14oz (400g) Saucisson Vaudois or raw Polish sausage to the soup as soon as it starts to simmer. Continue cooking over low heat for an hour, but do not boil. The ideal temperature is 170°F (75°C). Remove the sausage from the pot, puree the soup, slice the sausage, and add it back to the soup.
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