Leek Cream Soup

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2-3 Rods (about 500 g) Leek
  • 3 TABLESPOONS butter/margarine
  • 1 heaped tbsp. flour
  • 1/4 l Milk
  • 3-4 Tsp Vegetable broth
  • 1 (approx. 150 g) thick slice of meat or meat loaf
  • 2 discs farmhouse bread
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 wooden skewers

Directions

  1. 1

    Clean, wash and cut the leek into rings. Sauté in 2 tablespoons of hot fat for about 2 minutes. Dust with flour and sweat briefly. Stir in 1/2 l water, milk and stock, bring to the boil. Cover and simmer for about 15 minutes

  2. 2

    Dice the meat loaf and bread about 1.5 cm. Put them alternately on skewers except for something to garnish. Fry skewers and remaining cubes in 1 tbsp. hot fat until golden brown all around. Season the soup to taste. Serve with croutons and skewers

Nutrition Facts

KCAL
310 kcal
CARBS
18 g
FATS
21 g
PROTEINS
9 g

Categories & Tags

Main DishesStew

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