John Myers
Cream of Leek Soup
The perfect cream of leek soup recipe with a picture and simple step-by-step instructions.
- 0,5 piece Leek
- 0,5 piece Chopped onion
- 1 piece Garlic cloves chopped
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Freshly grated nutmeg
- 0,25 bunch Finely chopped parsley
- 3 leaves Maggi herb
- 2 tbsp Herbal cream cheese
- 150 ml Vegetable broth
- 100 ml Cream
- 1 tbsp Butter
- Halve the leek and cut into fine pieces. Chop the parsley and Maggi cabbage, finely chop the onion and Knofi. Heat the butter in a saucepan and sweat first the onion, then the Knofi. Add the leek and sauté briefly. Deglaze with the broth and season with salt, pepper and nutmeg.
- Stir in the herb cream cheese and simmer gently for 10 minutes. Then fill up with the cream. Puree everything with the magic wand (more or less fine, depending on your taste). Finally fold in the parsley and maggi.
- Arrange and decorate with parsley and leek chips.
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