John Myers
Leek Cream Soup
The perfect leek cream soup recipe with a picture and simple step-by-step instructions.
- 3 Rods Leek, about 500 gr.
- 1 Bit Fresh celery, about 400 gr.
- 3 piece Potatoes, about 150 gr.
- 1 piece Sweet potato, about 300 gr.
- 100 ml Noilly Prat
- Clarified butter
- 1 liter Vegetable broth hot
- 200 g Cream cheese
- Salt and pepper
- Nutmeg
- Peel the potatoes and celery and cut into small cubes. Clean 2 leeks and cut into rings. Cut 1 stick of leek into thin rings and set aside.
- Heat enough clarified butter in a saucepan and let the vegetables cook well. Then deglaze with the Noilly Prat and reduce the whole thing a little. Pour hot vegetable stock, add a little salt & pepper to taste, put the lid on and cook the vegetables until soft on a low heat.
- When the vegetables are soft, take the saucepan off the heat and puree the whole thing finely, then fold in the cream cheese with a whisk and season again with salt & pepper. Now add the remaining leek and heat the soup well again (do not let it boil) and then let everything stand for a good 10 minutes.
- Rub fresh nutmeg into a soup cup and pour the hot soup and now ….. enjoy your meal …..
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