10 g Dried Sea Moss

375 g Leek

150 g potatos

750 ml vegetable broth

Olive oil

Salt

1. Cook 3/4 of the sea moss in 500 ml of water for 20 min.
2. Wash, peel and dice the potato. Wash and slice the leek.
3. Fry lightly the leek in the oil for 5 min, add the potatoe and fry lightly 5 min. more.
4. Add the vegetable broth and the sea moss with the water cooked previously and keep cooking all together for 20 minutes.
5. Crush and add salt.
6. Soak sea moss in abundant water for 5 min then drain and pan frie it for 2 min.

Serve in a bowl the leek soup and garnish with the sea moss fried on top so your leek soup get a new dimension with the alive appereance provided by the new garnish sensation.