in Germany, Soup Recipes

Leek-cauliflower soup

updated

Spread the love

Ingredients for 4 servings:

  • 7 large potatoes, diced
  • 4 stalk(s) leeks
  • 7 cauliflower florets
  • 1 ½ liters vegetable broth, possibly more
  • 250 g processed cheese, reduced fat
  • 3 tbsp oil for frying
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a large pot. Sauté the diced potatoes, cauliflower, and sliced ​​leeks, then pour in the broth. Let it simmer for about 20 minutes. Then add the cream cheese and blend everything with a hand blender. Finally, season to taste.

Facebook Comments

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.

Strawberry-banana-rice cake

Pelmeni