Leek cream soup

Name: Leek cream soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Blue cheese; 50 g Semolina; 7-10 Tbsp Salt; 500 g Leeks (leek); 250 g Carrots; 30 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3/4 l Vegetable and yeast broth (instant); 100 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Cress

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Blue cheese
50 g Semolina
7-10 Tbsp Salt
500 g Leeks (leek)
250 g Carrots
30 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3/4 l Vegetable and yeast broth (instant)
100 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Cress

Directions

1
For the dumplings, melt the cheese in 100 ml of boiling water. Stir in semolina until the mixture separates from the bottom of the pot as a dumpling. Form small dumplings and let them simmer in boiling salted water at low heat for about 5 minutes.
2
Clean and wash the leek and cut into fine rings. Peel, wash and finely dice the carrots. Heat 1 teaspoon of fat. Sauté the carrots for approx. 3 minutes and set aside. Melt the remaining fat in the pot.
3
Sauté the leeks in it over medium heat for about 10 minutes, stirring occasionally. Season with salt, pepper and nutmeg. Deglaze with broth and cook for about 5 minutes. Puree with a cutting stick.
4
Refine with cream. Add the sauce thickener while stirring and bring to the boil again. Warm up carrots and dumplings. Flavour again. Serve sprinkled with cress.