in Soup Recipes

Vegetarian leek soup with buckwheat

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 2 stalk(s) leeks, approx. 400 g cleaned
  • 1 garlic clove(s)
  • 100 g buckwheat
  • 50 g butter
  • 1 liter of water
  • 200 g cream
  • 1 tsp salt
  • pepper
  • e.g. nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Dice the onion. Slice the leek into thin rings and finely chop the garlic (do not press). Sauté the onions and buckwheat in butter in a saucepan until translucent. Then add the garlic and leek. Deglaze with the water and simmer for about 15 minutes. Then add the cream and season with salt, nutmeg, and pepper. Variations: Use medium-finely ground unripe spelt or other grain instead of buckwheat.

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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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