in Soup Recipes

Leek cream soup

updated

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Ingredients for 8 servings:

  • 500 g leek
  • 1 ½ liters of meat broth
  • 1 ½ liters of milk
  • salt and pepper
  • nutmeg
  • 50 g flour
  • ⅛ liter cream
  • 1 tsp ginger powder
  • 2 tomatoes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and easy

Wash and trim the leek, and slice it into thin rings. Bring the meat broth and milk to a boil, add the leek, and cook. Season with salt, pepper, ginger, and nutmeg. Whisk the flour into the cream and thicken the soup. Wash and dice the tomatoes, and add them to the soup. Serve.

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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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