Leek soup & baked meatballs
In a large saucepan over medium heat, melt the butter, add the white parts of the leek and fry until soft but not browned. Then pour in the stock, add the green parts of the leek, potatoes and mace. Cook for 20 minutes. Remove 2 ladles of the soup, mostly with the leek.
Ingredients · Servings For 4 people
- 30g butter
- 2 pcs leeks
- 1 l chicken broth
- 300 g potatoes
- 1 pinch mace
- 200 g whipping cream
- 4 eggs
- 2 tbsp rapeseed oil
- 1 onion
- 300 g minced meat (mix of beef and pork)
- 1 clove garlic
- 1 pinch mace
- 350 g plain wheat flour
- 30 g fresh yeast
- 3 eggs
Method · 2 h
- Start with the dumplings. In a non-stick frying pan, fry the onion in fat over medium heat until translucent, add the meat and garlic, season with salt, pepper and nutmeg. Fry briefly, breaking up any lumps and stirring. Then cover and simmer briefly. Then set aside, uncover and let cool. Make the dough from the flour, a pinch of salt, dissolved yeast, 2 eggs and about 2 tablespoons of water. Roll it out into a thin sheet, place it with the meat piles, cut it into 5–6 cm squares with a spatula and fold them like scarves, spread them on a baking sheet lined with baking paper, brush with beaten egg and bake in the oven at 180°C until golden brown, about 15 minutes.
- In a large saucepan over medium heat, melt the butter, add the white parts of the leek and fry until soft but not browned. Then pour the stock over them, add the green parts of the leek, potatoes and mace. Cook for 20 minutes. Remove 2 ladles of the soup, mostly with the leek. Pour the cream into the saucepan and blend the soup with a hand blender until almost smooth. Then return the removed part to it and season with salt and pepper to taste. Serve with bagels and poached eggs. SOMETHING EXTRA For the poached (poached) eggs, bring the water to the boil in a saucepan and pour 1 tablespoon of white wine vinegar. Reduce the heat so that the water is just below boiling point, make a swirl in the middle with a wooden spoon. Carefully pour 1 beaten egg into it from the mug. Cook for about 3 minutes until the yolk is runny, or longer if you like. Remove with a slotted spoon to a paper towel. Repeat with the remaining eggs.
SOMETHING EXTRA For poached eggs, bring water to a boil in a saucepan, add 1 tablespoon of white wine vinegar. Reduce heat to just below boiling point, and use a wooden spoon to create a swirl in the center. Carefully pour 1 beaten egg from the cup into the water. Cook for about 3 minutes until the yolk is runny, or longer if desired. Remove with a slotted spoon and place on a paper towel. Repeat with the remaining eggs.