RecipesStarterVegetarian

leek lemon soup

by Susann
written by Susann 2K views

Actually a winter classic, but with the past cold days it’s even going now. However, I created this soup years ago as starter for the Christmas dinner.

PS: Start with the side dish, the poppy croutons. While you are cooking the soup, you hardly have time to take care of them, because either the soup boils over or the poppy burns…

leek lemon soup

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 2 leeks
  • 3dl white wine
  • 2dl water
  • 2.5dl cream
  • Juice of half a lemon
  • 2 egg yolks
  • 30g butter
  • Salt and pepper
  • For the poppy croutons:
  • 50g poppy seed
  • 1 red onion
  • 1 clove of garlic
  • Olive oil
  • 50g sliced hazelnuts
  • Salt and pepper

Instructions

Recipe poppy croutons:

  1. Fry the poppy seeds together with a chopped red onion and chopped clove of garlic and the sliced hazelnuts with olive oil and 30g butter for 15 minutes until crispy
  2. Season with salt and pepper. Put in the Refrigerator until used.

Recipe soup:

  1. Boil both leeks in the white wine, water and the juice of a lemon.
  2. Then puree them with a blender and pass the puree through a sieve
  3. Put the puree together with the cream in a pan and bring  to the boil. Reduce the temperature.
  4. Whisk 2 egg yolks and add to the mixture
  5. Start stirring immediately so that the eggs do not flake
  6. Add butter and bring to the boil until it foams for a short time
  7. Remove from heat immediately
  8. Season with salt and pepper and decorate with the poppy croutons