Leek soup with croutons
- 500 g Leeks
- 2 EL (40 g) Butter / Margarine
- 2 tablespoons (30 g) flour
- 1-2 EL Vegetable stock (instant)
- 60 g Processed cheese or
- 3-4 EL Whipped cream
- 2 slices toasted bread
- salt, white pepper
- 1 TL Caraway
- 2-3 EL White wine
35 minutes
light
- 1.
- Clean, wash and cut the leek into rings
- 2.
- Heat 1 tablespoon of fat. Sauté the leek in it for about 5 minutes. Take out some leek for garnish.
- 3.
- Dust the remaining leek with flour, sweat while stirring, deglaze with a good 3/4 l water and bring to the boil. Stir in the broth. Let the soup simmer for about 5 minutes. Melt the cheese in flakes while stirring.
- 4.
- For the croutons, dice toast bread. Heat 1 tbsp fat in a pan. Roast the bread cubes in it, turning them until golden brown and take them out
- 5.
- Puree the soup with the cutting stick. Season to taste with salt, pepper, possibly caraway seeds and white wine. Serve the leek soup in plates. Sprinkle with the croutons and the remaining leek rings
1 person approx:
- 230 kcal
- 960kJ
- 5 g protein
- 15 g fat
- 16 g carbohydrates
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