in Germany, Soup Recipes

Buttermilk leek soup

updated

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Ingredients for 3 servings:

  • 300 g potatoes
  • 500 ml water
  • 30 g butter
  • 30 g flour
  • 250 ml buttermilk
  • 100 g leek
  • salt and pepper
  • n. B. Croutons
  • n. B. Chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with potatoes

Peel the potatoes, dice them, and cook them in about 500 ml of salted water. Strain, reserving the cooking water. Make a roux with the butter and flour. Pour in the potato cooking water, bring to a boil, and simmer gently for a few minutes. Stir in the buttermilk and heat gently, but do not allow to boil. Add the potatoes and season with salt and pepper. Wash the leek, chop very finely, and add it to the soup. Let it simmer briefly, then serve, garnished with breadcrumbs and chives, if desired.

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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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