Creamy Leek Soup Ingredients
2 tablespoons of butter
2 tablespoons of olive oil
5 branches of leek
Salt
Black pepper
1 piece celery stalk
2 cloves of garlic
1 teaspoon of granulated sugar
2 tablespoons of balsamic vinegar
3 – 4 sprigs of fresh thyme
3 glasses of chicken stock
3 glasses of water
1 bay leaf
Topping Ingredients
Cream
Add butter and olive oil to your soup pot and melt it.
Add the chopped leeks into it.
Add salt and pepper and fry the leeks until they caramelize.
Finely chop the celery stalk and garlic and add them to the pot.
Powdered sugar, balsamic vinegar and fresh thyme you cut off the branches Add and mix.
Add chicken broth, water and bay leaf and let it cook for 20 minutes.
When your soup is cooked, take the bay leaf out and blend it well with the help of a hand blender.
Then put it back on the stove and click. In.
Divide your cooked soup into serving bowls.
Serve with cream on top.
