Leek soup with caraway seed sticks

Total time: 1hr
Preparation Time: 40m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 508 Kcal, 10g Protein, 42g Carbohydrates, 33g Fat


  • Caraway seed sticks
  • a little sea salt
  • 1 puff pastry dough, rolled into a rectangle
  • 1 eggs, beaten
  • 2 tsp caraway seeds
  • Leek soup
  • 1 tbsp rapeseed oil
  • 500 g leek, chopped
  • 1 dl white wine
  • 2 tbsp white flour
  • salt and pepper to taste
  • 1.25 dl single cream
  • 8 dl vegetable bouillon
  • Garnish
  • 30 g Micro Greens or other sprouts
  • 1 tbsp mixed seeds

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  • Caraway seed sticks

    Cut the dough crosswise into strips approx. 2 cm wide, sprinkle with fleur de sel. Fold the dough strips lengthwise, twist into spirals, brush with egg and sprinkle with caraway seeds. Place on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
  • Leek soup

    Heat the oil, sauté the leek for approx. 2 mins. Dust with flour, pour in the wine, reduce completely. Pour in the stock, bring to the boil, reduce the heat, cook the soup over a medium heat for approx. 20 mins. Add the cream, blend the soup, season.
  • Garnish

    Plate up the soup and garnish with the micro greens and seeds.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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