Spicy leek soup

Name: Spicy leek soup
Cook time: 50 min
Total time: 50 min
Yield: 11
Ingredients: 4 Rods (1 kg ) Leeks; 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 250 g Whipped cream; 250 ml Milk; 3-4 Tbsp Vegetable broth (instant); 1-2 small dried chillies; 300 g smoked turkey breast; 1 can(s) (446 ml; drained weight 265 g) Pineapple pieces; 200 g Processed cheese; 50 g grated gouda cheese; 1 (200 g) Tüte Cashewkerne; 1 (250 g) bag of bread chips

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 11

4 Rods (1 kg ) Leeks
3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
250 g Whipped cream
250 ml Milk
3-4 Tbsp Vegetable broth (instant)
1-2 small dried chillies
300 g smoked turkey breast
1 can(s) (446 ml; drained weight 265 g) Pineapple pieces
200 g Processed cheese
50 g grated gouda cheese
1 (200 g) Tüte Cashewkerne
1 (250 g) bag of bread chips

Directions

1
Clean, wash and cut the leek into rings. Heat the fat in a large pot. Steam the leek in it until it becomes glassy. Season with salt and pepper. Dust with flour and sauté briefly. Deglaze with 2 litres of water, cream and milk. Let it boil up.
2
Stir in broth and chilli and let simmer for about 15 minutes. Dice turkey breast. Drain the pineapple and collect the juice. Stir 100 ml pineapple juice into the soup. Stir the cheese into the soup and let it melt. Season to taste with salt and pepper and serve. Add turkey breast, pineapple, cashew nuts and bread chips
3
With 12 people: