in Soup Recipes

Onion and leek cream soup

updated

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Ingredients for 4 servings:

  • 1 leek(s)
  • 1 bunch of spring onions
  • 5 onions
  • 200 g cheese, as desired
  • 1 cup whipped cream, approx. 200 g
  • 2 garlic cloves
  • 1 liter of water
  • salt and pepper
  • n. B. Vegetable stock powder
  • 1 pinch(s) nutmeg, freshly grated
  • oil
  • e.g. parsley
  • e.g. chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Roughly chop the onions, leeks, spring onions, and garlic and sauté in oil in a pan until translucent. Stir the broth into the water and pour it over the vegetables. Simmer for about 20 minutes, until everything is nice and soft. Then puree and strain if desired. Melt the cheese in the soup, stirring constantly. Finally, season to taste. Sprinkle with chopped chives and parsley. Serve with a few slices of bread.

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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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