Leek soup with cream

Name: Leek soup with cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Rods (approx. 400 g) Leeks; 1 medium onion; 1 Garlic clove; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1-2 TEASPOONS pink berries (pepper-like spice)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Rods (approx. 400 g) Leeks
1 medium onion
1 Garlic clove
2 TABLESPOONS butter/margarine
2 TABLESPOONS Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1-2 TEASPOONS pink berries (pepper-like spice)

Directions

1
Clean the leek, wash thoroughly and cut into rings
2
cut. Peel onion and garlic and chop coarsely
3
Heat the fat in a saucepan. Steam the leek for about 3 minutes. Take out some leek rings and set aside. Put onion and garlic into the pot and steam briefly. Deglaze with 3/4 l water, bring to the boil and stir in broth. Cover and cook for about 10 minutes.
4
Pour half the cream into the soup, bring to the boil. Then puree finely with a chopping stick. Season soup with salt, pepper and nutmeg. Whip the rest of the cream until half stiff. Serve the soup with cream topping, leek rings and possibly crushed pink berries
5
The leek soup can already be prepared the day before. Or cook it in double quantity and freeze half of it - without the half-whipped cream. It keeps for about 3 months.