Fine Leek Cream Soup

Name: Fine Leek Cream Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 discs Toast; 40 g Butter or margarine; 500 g Leeks (leek); 2 TABLESPOONS Flour; 3/4 l Vegetable broth; 3-4 Tbsp Whipped cream; 2-3 TABLESPOONS White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Caraway seeds

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 discs Toast
40 g Butter or margarine
500 g Leeks (leek)
2 TABLESPOONS Flour
3/4 l Vegetable broth
3-4 Tbsp Whipped cream
2-3 TABLESPOONS White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Caraway seeds

Directions

1
Remove the crusts from the bread and cut into cubes. Heat half the fat in a pan and roast the bread cubes in it while turning. Clean and wash the leek and cut into fine rings. Heat the rest of the fat in a saucepan and sauté the leeks for about 5 minutes.
2
Put something to garnish aside. Dust the remaining leek with flour and let it sweat. Add stock and cream while stirring constantly and bring to the boil. Puree the soup with a hand blender.
3
Season to taste with wine, salt and pepper. Serve garnished with leek rings, caraway and croutons.