John Myers
Leek and Lemon Soup with Salami Skewers >>
The perfect leek and lemon soup with salami skewers >> recipe with a picture and simple step-by-step instructions.
- 350 g Leek
- 40 g Onion
- 5 g Garlic
- 1 tbsp Olive oil
- 50 ml White wine dry
- 375 ml Vegetable broth
- 75 g Creme fraiche Cheese
- 1 tsp Lemon juice
- 0,5 tsp Honey liquid
- Salt
- White milled pepper
- 6 Discs Truffle salami with Parmesan coating or other
- 1 tbsp Sunflower oil
- Clean and wash the leek and cut into rings. Clean and chop the onion and garlic. Heat olive oil and sweat both. Then add the leek and lightly sear it. Top up with stock and wine, put the lid on and simmer for about 15 minutes.
- Stir in the crème fraîche and puree the soup with a blender. Season to taste with honey, salt, pepper, honey and lemon juice. Place salami slices on skewers in a wave shape and fry briefly in hot sunflower oil.
- Was our pre-soup for the Good Friday menu with pikeperch fillet in a potato coating (see my KB)
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