Leek soup

Leek soup

Total: 50 min. | Active: 20 min.
vegetarian
Nutritional value / person: 384 kcal
, Fat: 32 g
, Carbohydrate: 16 g
, Protein: 5 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp butter
400 g leek, cut into pieces
300 g mealy potatoes, cut into pieces
1 litre vegetable bouillon
2 ½ dl cream
2 pinch nutmeg
salt to taste

Leek topping

2 tbsp oil
100 g leek, thinly sliced
1 pinch nutmeg
1 pinch cinnamon
1 pinch salt
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How it's done

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Soup

Heat the butter in a wide-bottomed pan. Sauté the leek and potatoes for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins. Pour in the cream, simmer for a further 10 mins., then puree and season.

Leek topping

Heat the oil in a non-stick frying pan. Fry the leek for approx. 5 mins. until crispy, stirring occasionally, season. Spoon the topping onto the soup.

Good to know
Serve with: Toast

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