in Soup Recipes

Leek and feta soup

updated

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Ingredients for 4 servings:

  • 1 leek(s)
  • 50 g butter
  • 2 tbsp, heaped flour
  • 1 liter vegetable broth
  • 200 g cream
  • 200 g feta cheese
  • 2 slices of toast
  • some olive oil
  • Thyme
  • 1 garlic clove(s)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Slice the leek into rings and sauté in the butter. Set a few rings aside for garnish. Sprinkle in the flour and stir in, then deglaze with the stock. Add the cream and simmer for 15 minutes. Dice the feta and add to the soup. Purée the soup with a hand blender. The soup should no longer be boiling. Meanwhile, dice the bread and toast it in a little olive oil. Towards the end, add some thyme and the crushed garlic. Season the soup with salt and pepper, ladle into warmed bowls, and top with the bread cubes and leek rings.

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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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