Leek soup

Ingredients for 6 servings:

• 600 g leek (approx. 4 large stalks).
• 3 m.-sized onion(s)
• 50 g butter (lard)
• 1.3 liters of water
• 1 ½ tbsp broth, granulated
• ¼ liter white wine
• 3 tbsp sugar
• 3 tbsp flour
• 150 g cream cheese spread
• 250 g sweet cream
• 400 g ham (shoulder ham slices)
• ½ tsp ground nutmeg
• 2 tbsp marjoram or oregano
• 1 tbsp, leveled salt
• 1 tsp, leveled pepper
• 1 tbsp, grated chili powder, mild

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

mother’s way

Clean the outside of the leeks, remove any tough leaves, halve them lengthwise, and rinse thoroughly under cold water to remove any sand. Cut the leek halves into approximately 1 cm thick pieces and the onions into thin slices. Heat the leeks and onions in the butter until translucent. Then add 1.3 liters of water and simmer for about 10 minutes. Add the granulated stock, sugar, and wine. Mix the flour with a little water until smooth and add to the soup. Stir everything well (using a whisk if necessary). When the soup has thickened, stir in the cream cheese in small portions (using a whisk). Add the ham slices, cut into approximately 1 cm x 1 cm slices, and the oregano. Stir in the cream. Season to taste with salt, pepper, nutmeg, and chili powder.