Caramelized leek soup with sour cream
4 Servings • 258 kcal / 1081 kJ , 5 g E, 15 g F, 16 g KH pro Portion
500 g leeks
4 El Butter
4 Tablespoons of sugar
200 ml white wine
700 ml of hot vegetable stock
½ tsp salt
1 Msp. Pfeffer
4 El Schmand
that. 15 Minutes (plus cooking time)
Wash the leek sticks, clean and cut into fine rings. Melt the butter in a saucepan and the leek rings in it 5 Fry brown for minutes. Let the sugar caramelize in the pot, Mix with the leek and deglaze with white wine.
Let it boil down briefly, then broth, salt, Add pepper and sour cream.
Cook the soup with the lid closed and over medium heat 15 Simmer for minutes and stir once before serving.