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Leek Soup

Leeks can be found all year round but they’re at their best from October through to May.

Servings 4 persons, Preparation time 0 minutes, Cooking time: 23 minutes

Ingredients

  • 350 g leeks
  • 50 g potato
  • 50 g chopped onions
  • 1 garlic clove
  • 750 ml chicken stock
  • fresh thyme leaves
  • pepper & salt, to taste
  • 1 tsp of mustard
  • 1 tsp capers
  • ½ tbsp lemon juice
  • 1 tbsp olive oil
  • fresh parsley

Directions

  • Rinse the leeks and slice into 1 cm rings. Peel and cut the potato into 2.5 cm pieces.
  • Put all the soup ingredients into the soup maker, close the lid and press the cream soup program.
  • Meanwhile, mix the vinaigrette ingredients together in a small bowl.
  • When the soup is ready, open the lid and pour into pretty soup bowls. Swirl some of the vinaigrette into the soup and serve.
Leek Soup

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