Bavarian – Mediterranean Cream Of Leek Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tablespoon olive oil
- 1 onion (s), cut into rings
- 10 g mararine
- 2 cloves garlic)
- 2 leeks
- 2 pinches flour
- 1 shot white wine
- 0.75 liter ¾ vegetable stock
- 100 g feta cheese
For the dumplings:
- 1 egg (s), can be replaced with 3 tablespoons sour cream or soy milk
- 10 g mararine
- 70 g semolina
- 1 pinch (s) nutmeg
- salt
- 0.5 liter ½ vegetable stock
Print Recipe
Pin Recipe Instructions
- Fry the onion rings in olive oil. Add 10 g margarine and squeeze the garlic cloves over it. Chop the leek and fry briefly. Sprinkle flour on top and stir vigorously. Deglaze with white wine and pour 3/4 liter of vegetable stock. Bring to the boil and simmer for 5 minutes. Puree with a blender. Cut the feta into small pieces and let it melt in the soup.
- Meanwhile, mix the egg with 10 g margarine, wheat semolina and a pinch of nutmeg and salt each and mix everything well. Cut off the nocks with a teaspoon, pour into 1/2 liter of boiling vegetable stock and let it simmer. Add the finished semolina dumplings to the cream of leek soup with a ladle.
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