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
Bavarian – Mediterranean Cream Of Leek Soup
Bavarian – Mediterranean Cream Of Leek Soup

Instructions

  1. 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.
  2. 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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