Soups
Leek Soup with Roux
Gently piquant leek, briefly sautéed in butter, gives this soup a fuller flavour. Pour stock over the roux base, add carrots and potatoes, and season with caraway. Finish the soup with a beaten egg.
Prep: 10 min
Cook: 25 min
Servings: 5
Energy: 139 kcal per serving
Method
01.
First peel the carrot and potatoes. Cut the carrot into small cubes and the potatoes into larger pieces. Wash the leek and chop it finely.…
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