Leek cream soup

Name: Leek cream soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 350 g Leeks (leek); 2 TABLESPOONS Butter or margarine; 2 Herbs "Parsley-Garlic"; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 250 g Whipped cream; 1 TABLESPOON dried pink berries

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

350 g Leeks (leek)
2 TABLESPOONS Butter or margarine
2 Herbs "Parsley-Garlic"
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
250 g Whipped cream
1 TABLESPOON dried pink berries

Directions

1
Clean, wash and cut the leek into rings. Steam in hot fat for about 3 minutes. Take out some leek rings and put aside. Pour 350 ml of water into the leek, add the herb rings and cook for 10 minutes in a closed saucepan. Puree with the chopping stick. Season with salt, pepper and nutmeg. Whip cream until semi-solid and fold into the soup with the remaining leek rings. Sprinkle the soup with crushed pink berries
2
Small bowl: Pillivuyt
3
Cutlery: Seal & Berking