Filter
Reset
Sort ByRelevance
XANTHIA
Creamy leek soup with ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Additional requirements: Hand blender.
-
Peel the potatoes and cut the potatoes into small cubes.
-
Cut the carrot piece of the leeks and cut the leeks from this side into wafer-thin rings.
-
Continue until the leek leaves become dark green and stiff.
-
Keep four tablespoons of beautiful green leeks behind for garnishing.
-
Melt the butter in a soup pan and scoop the rest of the leek with the potato cubes through.
-
Smother the leek covered for three minutes.
-
Pour in the stock and boil the leek and potato gently for ten minutes.
-
Meanwhile, peel the egg and halve it.
-
Rub the halves over a bowl through a not too fine sieve into nice pale yellow and white grains.
-
Cut the slices of ham into wafer thin strips.
-
Pour the cream into the leek and mash everything with the hand blender to form a nice smooth and lightly soup.
-
Warm the soup gently for a while.
-
Spoon the leek soup into warm deep plates and divide in the middle a small pile of egg grains, strips of ham and leek rings.
Blogs that might be interesting
-
40 minSmall disheggplant, sunflower oil, green pesto, walnuts, goat cheese,aubergine rolls with walnut pesto and goat's cheese
-
20 minAppetizeronion, mushrooms, unsalted butter, creme fraiche, wheat flour, tap water, chicken broth tablet,mushroomsoup
-
30 minLunchmussel, fish stock, sunflower oil, celery, garlic, onion, chili powder, tomato paste, tomato cubes, laurel leaf, vodka, salted butter, parsley, breadstick,bloody mary soup with mussels
-
45 minAppetizermeat tomato, dried tarragon, White asparagus, zucchini, Eggs, fresh basil, White wine vinegar, milk, oil,omelette rolls with vegetable strips
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it