Summary

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

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Instructions

1. 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.
2. 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.