Cream of leek soup with meat loaf croutons

Name: Cream of leek soup with meat loaf croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Leek sticks (approx. 750 g; leek); 3 TABLESPOONS Butter or margarine; 1 (20 g) heaped tbsp. flour; 1/8 l dry white wine; 100 g Whipped cream; 2 TABLESPOONS Instant vegetable stock; 1 (approx. 150 g) thick slice of meat loaf; 2 discs (approx. 100 g) farmhouse bread; 200 g Cream processed cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Leek sticks (approx. 750 g; leek)
3 TABLESPOONS Butter or margarine
1 (20 g) heaped tbsp. flour
1/8 l dry white wine
100 g Whipped cream
2 TABLESPOONS Instant vegetable stock
1 (approx. 150 g) thick slice of meat loaf
2 discs (approx. 100 g) farmhouse bread
200 g Cream processed cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 wooden skewers

Directions

1
Clean the leek, cut into rings and wash thoroughly. Heat 2 tablespoons of fat in a large pot. Add the leek and sauté for about 5 minutes while stirring. Sprinkle flour over the leek and sauté briefly.
2
Deglaze with wine, 3/4 litres of water and cream. Bring to the boil, stir in broth and simmer covered for about 15 minutes. Cut liver loaf and bread into pieces of about the same size. Put both alternately on the wooden skewers, leaving the ends of the skewers about 2 cm free.
3
Heat 1 tablespoon of fat in a frying pan. Fry the skewers all around in it for 3-4 minutes until golden brown. Add processed cheese to the soup and melt while stirring. Season soup with salt and pepper. Serve the soup.
4
Strip the meat loaf and bread directly from the skewers onto the soup or add to the soup.