Start by adding 15 grams of butter into a big pan. Let this melt down

Cut the sweet onion into chunks, and add it to the pan. Sear until slightly golden

Add the chicken broth to the pan and let it come to a gentle boil.

Cut and wash the green leeks in large pieces. Make sure to only use the green and dark green parts. You do not use the whites for this recipe

Chop the leeks as finely as possible, as fine as you would chop herbs. If you cant do this by hand use a machine but make sure to not make it into a paste. It needs to be incredibly fine not completely destroyed.

Once done in another pan add 25 grams of butter and let it melt down, then add the finely chopped leeks.

Wilt the leeks until they are really nice and soft and had a glazy uniform color. Once there you can add it to the pan with the chicken broth.

Let the soup boil for about 10 minutes, if the amount gets to little for two servings add some more water

Add the pinch of salt and teaspoon of pepper into it and mix well

Turn the heat off and let it cool down for a minute or two, do not add the horseradish when boiling as this can destroy the sharp flavour it has. Mix well and it is ready to serve.

If you have any almonds shavings you can add them on top, make for a lovely bite. Also a tiny bit of fish sauce or herb oil goes well as a dressing.