in Soup Recipes

Polenta soup with leek

updated

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Ingredients for 4 servings:

  • 150 g leek
  • 50 g butter
  • 40 g corn semolina
  • 1 liter chicken broth
  • salt and pepper
  • nutmeg
  • 1 bunch of parsley
  • 125 ml whipped cream
  • 2 tbsp pumpkin seed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

also tastes good to children

Halve the leek lengthwise, wash, and cut into diagonal pieces. Heat the butter and sauté the leek. Add the semolina, stir briefly, and pour in the chicken stock. Let it simmer gently for 15 minutes. Then stir in the heavy cream and season with salt, pepper, and nutmeg. Pick and chop the parsley, and stir in. If you like, add pumpkin seed oil. Tip: If kids don’t like vegetables, simply puree them. It almost always works.

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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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