in Soup Recipes

Leek cream soup with meatloaf skewers

updated

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Ingredients for 4 servings:

  • 3 stalk(s) leeks
  • ¼ liter of milk
  • some flour
  • ½ tsp vegetable broth
  • 150 g meatloaf
  • 8 tbsp croutons (black bread croutons)
  • 3 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Slice the leek into rings. Sauté in 2 tablespoons of oil and dust with a little flour. Stir in the vegetable stock and milk and simmer for about 15 minutes. Meanwhile, roughly dice the meatloaf and thread it onto skewers. Fry in the remaining oil until golden brown. Serve the soup with the croutons and skewers.

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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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