Leek and cheese soup

Name: Leek and cheese soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions (80 g each); 2 Smaller leeks (leek; 120 g each); 1 TABLESPOON Oil; 750 ml Vegetable broth (instant); 3 packages (100 g each) Processed cheese preparation Yoghurt (12 % fat); 4 Stem(s) Parsley; 4 Poultry Wiener sausages; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions (80 g each)
2 Smaller leeks (leek; 120 g each)
1 TABLESPOON Oil
750 ml Vegetable broth (instant)
3 packages (100 g each) Processed cheese preparation Yoghurt (12 % fat)
4 Stem(s) Parsley
4 Poultry Wiener sausages
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 wooden skewers

Directions

1
Onions peel and in small cubes cut. Wash and clean the leek, cut it into fine rings and put about 50 g aside. Heat the oil in a pot, sauté the leek and onions in it until translucent.
2
Fill up with stock and simmer for 2-3 minutes. Melt processed cheese in the soup and puree finely with the chopping stick. Add the rest of the leek to the soup and simmer gently for another 4-5 minutes.
3
Meanwhile wash parsley, dab dry and pluck leaves from the stalks. Heat the sausages in water. Cut the sausages diagonally into thumb-thick slices. Put parsley and warm sausages alternately on skewers.
4
Season soup with salt and pepper if necessary. Arrange the soup and leek strips in glasses or bowls, sprinkle with pink pepper and serve with the sausage skewers.