Leek soup with croutons

Name: Leek soup with croutons
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Leeks (leek); 2 tablespoons (40 g) Butter/ margarine; 2 tablespoons (30 g) Flour; 1-2 TABLESPOONS Vegetable broth (instant); 60 g processed cheese or; 3-4 Tbsp Whipped cream; 2 discs Toast; 7-10 Tbsp salt, white pepper; 1 TEASPOON Caraway seeds; 2-3 TABLESPOONS White wine

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Leeks (leek)
2 tablespoons (40 g) Butter/ margarine
2 tablespoons (30 g) Flour
1-2 TABLESPOONS Vegetable broth (instant)
60 g processed cheese or
3-4 Tbsp Whipped cream
2 discs Toast
7-10 Tbsp salt, white pepper
1 TEASPOON Caraway seeds
2-3 TABLESPOONS White wine

Directions

1
Clean, wash and cut leek into rings
2
Heat 1 tablespoon of fat. Sauté the leek for about 5 minutes. Take out some leek for garnishing
3
Dust the rest of the leek with flour, sauté while stirring, deglaze with a good 3/4 l water and bring to the boil. Stir in stock. Let the soup simmer for about 5 minutes. Melt cheese in flakes while stirring
4
For the croutons, dice the toast. Heat 1 tablespoon of fat in a frying pan. Roast the bread cubes in it while turning them golden brown and take them out
5
Puree the soup with the cutting stick. Season to taste with salt, pepper, possibly caraway and white wine. Arrange leek soup in plates. Sprinkle with the croutons and remaining leek rings