Leek cream soup with croutons

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 onion(s)
• 50 g butter
• 40 g flour
• 500 ml beef broth
• 125 ml white wine
• 200 ml cream
• salt and pepper
• 4 slices of toast
• nutmeg

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the leek and cut into approximately 1 cm pieces, and finely chop the onion. Place butter in a saucepan, sauté the leek and chopped onion until translucent. Dust with flour and deglaze with the white wine and stock. Simmer for approximately 25 minutes. Then puree with a hand blender and pass through a fine sieve. Add the cream and simmer for another 10 minutes. Season with salt, pepper, and nutmeg. Remove the crusts from 4 slices of toast and cut into cubes. Heat fresh butter in a pan and toast the toast cubes until golden brown.