UTees Light Leek Cream Soup

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 leeks, large
  • 2 liters chicken broth
  • 2 tablespoon butter
  • salt
  • Black pepper
  • nutmeg
  • 100 ml whipped cream, fresh
  • some parsley, smooth
UTees Light Leek Cream Soup
UTees Light Leek Cream Soup

Instructions

  1. Cut the well-cleaned leek sticks into thin rings. Put aside a good handful of the most beautiful rings in different shades of green.
  2. Cook the remaining leek rings in about three-quarters of the broth and then puree with the blender. Season well and fold in the whipped cream.
  3. Sweat the leek rings, which were initially set aside, in the butter, pour a little broth over them and cook until firm to the bite. Then add it to the soup. Dilute with the remaining chicken broth to the desired consistency. Sprinkle the finished soup with a little chopped parsley.
  4. Tip:
  5. You can also mix them with an egg yolk, but then you must not boil them.

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