Leek soup

Leek soup

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

Ingredients

4 people

Hint:


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@bettbossi.ch

Soup

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

Leek topping

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

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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