Purresuppe - Leek Soup Recipe

Name: Purresuppe - Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 leeks, sliced; 5 potatoes, medium; 2 carrots, medium; 1/4 cup flour; 1 lt beef broth; 2 egg yolks, slightly beaten; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons parsley, chopped

Servings: persons

1
Melt the butter in a large heavy bottomed saucepan. Cut the leeks in half lengthwise and wash thoroughly. Slice. Dice the potatoes and carrots and add with the leeks to the saucepan. Cook five minutes while stirring occasionally to prevent vegetables from browning.
2
Add flour stirring constantly; remove from heat and add broth all at once while continuing to stir. Reduce heat and let simmer until vegetables are tender.
3
Beat egg yolks into a soup tureen. Pour soup over egg yolks, a little at a time, stirring constantly. Season with salt and pepper to taste.
4
Sprinkle with fresh parsley. Serve at once.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 3 leeks, sliced, 5 potatoes, medium, 2 carrots, medium, and more.

Yes, Purresuppe - Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Purresuppe - Leek Soup

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