Creamy Coconut Soup golden and savory

recipe progression

1 in a thick-bottomed saucepan melt the butter, then gently sweat and cover the sliced onions and leeks. after 5 min incorporate the coconut flesh and moisten with one and a half liters of cold water.

2 at boiling point salt and pepper then add the potatoes. let cook 30 min at low boil and covered.

3 blend the soup for 20 seconds then pass it through a fine sieve (fine strainer) and test the seasoning.

4 add the cream and bring to boil again.
serve in a nice soup tureen closed if possible because you cannot even imagine the savory aromas that will fill the room when you open it.
you will serve the small lardons separately in the middle of the table at the disposal of your guests. the mixed tastes of coconut, leek, and the smoky flavor given by the lardons are delivered like a true savory alchemy.