← All recipes

🍽️ Fresh Leek Soup with Lemon Aroma and Marjoram

216 kcal · 30 min · 4 servings

Ingredients

• 750 g leek
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp fresh chopped marjoram
• 100 ml dry white wine
• 750 ml vegetable broth
• 100 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 0.5 untreated lemon (juice and grated zest)
• 2 tbsp sour cream
• marjoram (for garnish)

Instructions

1. 1. Wash the leek thoroughly and remove the tough green tops. Slice the white part of the leek into thin rings.
2. 2. Peel the onion and the garlic. Dice the onion into very small cubes.
3. 3. Heat the oil in a large pot over medium heat.
4. 4. Add the diced onion and leek rings to the pot. Sauté them until soft, but do not let them turn brown.
5. 5. Press the garlic directly into the pot with the onions and leeks.
6. 6. Add the dried marjoram leaves. Stir everything briefly so the spices release their aroma.
7. 7. Deglaze the vegetables with the wine. Let the alcohol evaporate briefly.
8. 8. Pour in the vegetable broth. Bring the soup to a boil.
9. 9. Reduce the heat, cover the pot, and let the soup simmer gently for about 20 minutes.
10. 10. Remove the pot from the heat. Set aside some of the leek rings for decoration.
11. 11. Puree the remaining soup with a hand blender until smooth.
12. 12. Stir the cream into the pureed soup.
13. 13. Season the soup with salt, black pepper, and a pinch of ground nutmeg.
14. 14. Grate some lemon zest into the soup and squeeze in some lemon juice. Taste again and adjust the seasoning to your liking.
15. 15. Divide the hot or cold soup among bowls.
16. 16. Garnish each bowl with the reserved leek rings and fresh marjoram leaves.
17. 17. Drizzle some sour cream over the soup before serving.

Nutrition per serving

• kcal: 216
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 9 g