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Leek soup
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 384
  • Fat about 32g
  • Carbohydrates about 16g
  • Protein about 5g
This is needed
This is needed for 4 people
  • 400 g leek, cut into pieces
  • 1 tbsp butter
  • 2.5 dl cream
  • 300 g mealy potatoes, cut into pieces
  • 1 litre vegetable bouillon
  • 2 pinches nutmeg
  • salt to taste
Leek topping
  • 2 tbsp oil
  • 100 g leek, thinly sliced
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch salt
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And that's how it's done
And that's how it's done
Heat the butter in a wide-bottomed pan. Sauté the leek and potatoes for approx. 3 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 20 mins. Pour in the cream, simmer for a further 10 mins., then puree and season.
Leek topping
Heat the oil in a non-stick frying pan. Fry the leek for approx. 5 mins. until crispy, stirring occasionally, season. Spoon the topping onto the soup.