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Leek soup with herb cream
 
 
4 ServingsPTM15 min

Leek soup with herb cream


Soup of leeks, potato slices and vegetable stock, with cream of cream cheese, curry and basil

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Directions

  1. Bake the rolls according to the instructions on the package.
  2. Heat the oil in a (soup) pan. Fry the leeks and potato slices for 3 minutes. Add the water and bouillon tablets and bring to the boil.
  3. Boil the soup for 10 minutes and puree with the hand blender.
  4. In the meantime, finely chop the basil leaves and stir the cream cheese. Pour the basil, curry powder and pepper through the cream cheese.
  5. Cut the buns open. Season the soup with pepper and salt and scoop in the bowls. Put a spoonful of the basil curry cream in each bowl.
  6. Spread the sandwiches with the rest of the cream and serve with the soup.


Nutrition

385Calories
Sodium0% DV1.375mg
Fat25% DV16g
Protein24% DV12g
Carbs15% DV44g
Fiber32% DV8g

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