Leek broth

Name: Leek broth
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large carrot (approx. 225 g); 7-10 Tbsp Salt; 225 g Leeks (leek); 3 TSP clear chicken stock (instant); 7-10 Tbsp Pepper; 3 discs Toast; 1-2 TEASPOONS Butter or margarine

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large carrot (approx. 225 g)
7-10 Tbsp Salt
225 g Leeks (leek)
3 TSP clear chicken stock (instant)
7-10 Tbsp Pepper
3 discs Toast
1-2 TEASPOONS Butter or margarine

Directions

1
Peel and wash the carrot. Cook in 1/2 litre boiling salted water for about 20 minutes. Then put aside and keep the cooking water. Cut the carrot into slices, cut out small moons. Finely dice carrot remains. Clean, wash and finely dice the leek. Add to the existing cooking water.
2
Add 300 ml water, bring to the boil briefly. Add chicken soup. Season to taste with salt and pepper. Remove small stars from the toast. Melt the fat. Fry the stars until golden brown, add to the stock and serve.