Creamy Leek Soup with Whole Wheat Croutons

Name: Creamy Leek Soup with Whole Wheat Croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 2 pcs. Leek; 1 l Vegetable broth; 1 pc. Shallot; 50 g Clarified butter (Ghee); 2 slices Whole wheat toast bread; 60 ml Cooking cream (12% fat); 1 pinch Table salt; 1 pinch Ground black pepper

4 servings

Under an hour

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Ingredients

2 pcs. Leek
1 l Vegetable broth
1 pc. Shallot
50 g Clarified butter (Ghee)
2 slices Whole wheat toast bread
60 ml Cooking cream (12% fat)
1 pinch Table salt
1 pinch Ground black pepper

Preparation

1
Remove the outer leaves from the leek, trim the ends, and wash thoroughly. Peel the shallot. Cut both into fine rings.

Cooking

1
Heat 50 g of clarified butter (ghee) in a pot. Sauté the sliced leek and shallot for about 5 minutes over medium heat. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10–15 minutes until the leek is soft.

Prepare Croutons

1
While the soup is simmering, cut the whole wheat toast bread into small cubes. Heat a pan without fat and toast the bread cubes over medium heat for about 5 minutes until golden brown and crispy.

Serving

1
Remove the soup from the heat and finely blend with an immersion blender. Stir in the cooking cream and season with salt and pepper. Pour the soup into bowls, sprinkle with the crispy croutons, and serve immediately.

Gurkerl Küche

Tipp: Für eine besonders feine Note können Sie die Suppe vor dem Servieren durch ein Sieb streichen. Wer es würziger mag, gibt eine Prise frisch geriebene Muskatnuss hinzu.