Cream Of Leek Soup with Salami Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg leek
- 2 tablespoon butter
- 250 ml wine, Riesling dry
- 1 liter water
- 1 liter cream
- 6 teaspoons broth, instant (powder)
- salt
- Cayenne pepper
- Nutmeg, freshly grated
- 2 slices white bread
- 200 g salami, finely diced
- 100 g minced pork
- 4 tablespoon crème fraîche
- 2 egg (s)
- 3 tablespoon tarragon, dried
- 2 liters water, salted
Print Recipe
Pin Recipe Instructions
- Then remove the crust from the white bread, puree with the salami, minced pork, crème fraîche and eggs in a blender. Fold in the tarragon. Shape the mixture into small dumplings with 2 teaspoons and let them steep in salted water (approx. 5 minutes). Then remove and set aside.
- Clean and wash the leek and cut into rings. Sauté in a saucepan with the butter. Stir in the wine, 1 liter of water, cream and instant stock, cook for approx. 15 minutes. Puree the soup, strain through a sieve and season with salt, cayenne pepper and nutmeg. Add the dumplings and simmer for another 5 minutes.
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