Leek and cheese soup

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Onions (80 g each)
  • 2 Smaller leeks (leek; 120 g each)
  • 1 TABLESPOON Oil
  • 750 ml Vegetable broth (instant)
  • 3 packages (100 g each) Processed cheese preparation Yoghurt (12 % fat)
  • 4 Stem(s) Parsley
  • 4 Poultry Wiener sausages
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 wooden skewers

Directions

  1. 1

    Onions peel and in small cubes cut. Wash and clean the leek, cut it into fine rings and put about 50 g aside. Heat the oil in a pot, sauté the leek and onions in it until translucent.

  2. 2

    Fill up with stock and simmer for 2-3 minutes. Melt processed cheese in the soup and puree finely with the chopping stick. Add the rest of the leek to the soup and simmer gently for another 4-5 minutes.

  3. 3

    Meanwhile wash parsley, dab dry and pluck leaves from the stalks. Heat the sausages in water. Cut the sausages diagonally into thumb-thick slices. Put parsley and warm sausages alternately on skewers.

  4. 4

    Season soup with salt and pepper if necessary. Arrange the soup and leek strips in glasses or bowls, sprinkle with pink pepper and serve with the sausage skewers.

Nutrition Facts

KCAL
330 kcal
CARBS
8 g
FATS
23 g
PROTEINS
21 g