John Myers
Baden Leek Soup
The perfect baden leek soup recipe with a picture and simple step-by-step instructions.
- 4 Poles Leek
- 3 Medium-Sized onions
- 3 Tablespoon Butter
- 125 g Diced ham, smoked
- 1 Tablespoon Flour
- 125 ml Dry white wine from Baden
- 1 liter Vegetable broth, see in my cookbook
- 150 g Creme fraiche Cheese
- Salt pepper
- 2 Egg yolk
- 4 Tablespoon Grated cheese
- Wash and clean the leek and cut into rings approx. 1 cm thick. Peel the onions and finely dice them. Heat the butter in a saucepan, sauté the onions, add the ham, fry for about 3 minutes, dust with flour and then deglaze everything with the white wine.
- Add the leek, pour in the vegetable stock and cook for about 10 minutes. Stir in the crème fraîche, season with salt and pepper, mix briefly with the blender. Mix egg yolks with some soup and stir into the soup to thicken – no more boiling!
- Pour the soup into 4 fireproof soup cups, sprinkle with cheese and bake – serve immediately – and everyone is happy.
Facebook Comments