Summary

Ingredients

• 800 g leek, cleaned
• 50 g clarified butter
• 30 grams flour
• 0.5 ½ cup milk
• 125 ml meat stock
• salt and pepper
• Caraway powder
• nutmeg
• Parsley, chopped

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Instructions

1. Fry the cleaned and cut leek in hot clarified butter, then fill up with the broth and cook over low heat for about 20 minutes. Season with salt, white pepper, ground caraway seeds and nutmeg, bind the vegetables with flour mixed with cold milk, season with salt and bring to the boil. Sprinkle with chopped parsley before serving.
2. Goes well with roast pork and crusts.