Leek soup with caraway seed sticks

Leek soup with caraway seed sticks

Total: 1 hr | Active: 40 Min.
Nutritional value / people: 508 kcal
, Fat: 33 g
, Carbohydrate: 42 g
, Protein: 10 g

Leek soup is often made with potato, but this doesn't always have to be the case. This recipe is made using only leek and is accompanied by a handful of homemade caraway seed sticks. Having something to bite into transforms this soup into a delicious starter or a light main course.


4 people


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

Caraway seed sticks

1 puff pastry dough, rolled into a rectangle
a little sea salt
1 egg, beaten
2tsp caraway seeds

Leek soup

1tbsp rapeseed oil
500g leek, chopped
2tbsp white flour
1dl white wine
8dl vegetable bouillon
1 ¼dl single cream
salt and pepper to taste


30g Micro Greens or other sprouts
1tbsp mixed seeds
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How it's done

Caraway seed sticks

Cut the dough crosswise into strips approx. 2 cm wide, sprinkle with fleur de sel. Fold the dough strips lengthwise, twist into spirals, brush with egg and sprinkle with caraway seeds. Place on a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

Leek soup

Heat the oil, sauté the leek for approx. 2 mins. Dust with flour, pour in the wine, reduce completely. Pour in the stock, bring to the boil, reduce the heat, cook the soup over a medium heat for approx. 20 mins.

Add the cream, blend the soup, season.


Plate up the soup and garnish with the micro greens and seeds.

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