Caramelized leek soup with sour cream

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

Preparation time:

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.



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