Cream of leek soup

Name: Cream of leek soup
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 Pork cutlet (approx. 100 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 4 (200 g each) Leek sticks (leek); 2 (approx. 130 g) floury potatoes; 1 TABLESPOON clarified butter; 1,5 l Vegetable broth (instant); 125 g Mascarpone; 2 TABLESPOONS Lemon juice; 1 TABLESPOON Oil; 4 wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 Pork cutlet (approx. 100 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
4 (200 g each) Leek sticks (leek)
2 (approx. 130 g) floury potatoes
1 TABLESPOON clarified butter
1,5 l Vegetable broth (instant)
125 g Mascarpone
2 TABLESPOONS Lemon juice
1 TABLESPOON Oil
4 wooden skewers

Directions

1
Wash the meat, dab dry and cut into 8 strips. Cut wooden skewers in half and skewer 1 piece of meat on each in a wavy shape. Season with salt and pepper. Peel garlic and chop finely. Clean, wash and cut leek into rings.
2
Peel and wash potatoes and cut into cubes. Heat clarified butter in a wide pot. Steam garlic in it until transparent. Add leek and potatoes and sweat for about 2 minutes. Season with salt and pepper. Take out some leek rings and put aside for garnishing. Deglaze with broth and simmer for 10 minutes. Puree soup and fold in mascarpone. Season to taste with salt, pepper and lemon juice.
3
Take out some leek rings and put aside for garnishing. Deglaze with broth and simmer for 10 minutes. Puree soup and fold in mascarpone. Season to taste with salt, pepper and lemon juice. Heat oil in a pan and fry skewers on each side for 1-2 minutes. Pour the leek soup into cups and garnish with leek and meat skewers