in Soup Recipes

Leek cream soup with poppy seeds

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 2 onions
  • 1 tbsp butter or margarine
  • 2 tsp flour
  • 500 ml chicken stock
  • 200 g sour cream
  • 50 ml dry white wine
  • 3 tsp poppy seeds
  • 1 tsp butter
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Slice the leek and onions and sauté in butter. Dust with flour and sauté briefly. Stir in the chicken stock and simmer over low heat for about 30 minutes, stirring occasionally. Finally, stir in the wine and sour cream, heat through, and season with salt and pepper. Heat a little butter and toast the poppy seeds. Ladle the soup into bowls and sprinkle with the poppy seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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