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Summary

Prep Time 25 mins
Total Time 25 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

For the dumplings:

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