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| Estimated Times |
Preparation time: 10
Cooking time: 15
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Ingredients
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250
servings
| 1 | pcs. | Onion(s) ~75 g |
| 1 | clove(s) | Garlic ~3 g |
| 200 | g | Leek |
| 1 | tbsp | Olive oil ~13.7 g |
| 8 | dl | Water ~800 g |
| 1 | pcs. | Vegetable stock cube ~10 g |
| 250 | g | Frozen meatballs |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 0.5 | dl | Cream, 9% fat ~47.5 g |
| 2 | pcs. | Baguette ~120 g |
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Intro
A quick and easy leek soup recipe, which is warmly recommended on a chilly autumn day.
Directions
Peel and dice the onion and garlic. Clean and slice the leeks.
Sauté the vegetables in olive oil for a couple of minutes. Add water and stock and simmer for 10 mins. Add the meatballs and cream and heat through. The leek soup must not be allowed to boil once the meatballs have been added. Season with salt and pepper.
Heat the baguettes under the grill.
Serve the leek soup with warm baguettes.
Tip
Feel free to add any other root vegetables you have in the fridge.
Nutritional data
512 Kcal Per Serving
F: 22 g, P: 22 g, C: 58 g, DF: 5 g
1,023 Kcal (67 Kcal/100 g)
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