in

Quick Leek – Cheese Cream – Soup

5 from 3 votes
Total Time 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 33 kcal

Ingredients
 

  • 1 Leek
  • 4 Spreadable cheese cream
  • 1 L Vegetable soup
  • 100 ml Whipped cream
  • Salt and pepper
  • 1 shot White wine
  • 1 pinch Nutmeg
  • 1 Lovage fresh
  • Chives and parsley

Instructions
 

  • Cut the leek into fine rings and sauté in a saucepan with moderately hot oil until translucent. Dust with 1 tablespoon, deglaze with a dash of white wine and add the soup.
  • Add the Eckerlkäse, as well as the herbs and spices, bring to the boil once and then simmer on a low flame for about 15 minutes.
  • Mix the cheese with the whisk, add the whipped cream, simmer for a few more minutes and serve sprinkled with chives. If you like, you can sprinkle the finely chopped, roasted ham over the finished soup.

Nutrition

Serving: 100gCalories: 33kcalCarbohydrates: 0.7gProtein: 0.6gFat: 3.1g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Marinated Chicken Breast Fillet Under Feta and Pear Topping

Red Wine – Eckerl