Creamy leek soup with ham — Meal
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Macros (per serving)

Fat

29%

(13 g)

Protein

22%

(22 g)

Carbs

49%

(48 g)

42 g Net,

6 g Fiber

399 Calories (per serving)

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Soups

Meat dishes

Creamy leek soup with ham

Ingredients

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Coconut oil

1 Tbsp

Leek

500 g

Garlic

1 clove

Brown mushrooms

250 g

Flat parsley

5 g

Chicken stock

600 ml

Parma Ham

4 slices

Egg

2 pieces

Black pepper

to taste

Salt

to taste

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

15 min

1

Cut the leeks into rings, the mushrooms into slices, the flat parsley and garlic.

2

Boil the eggs.

3

Heat the coconut oil in a stockpot and fry the leeks and garlic gently.

4

After 1-2 minutes, add the mushrooms and parsley and fry for another 2 minutes.

5

Pour the stock into the pan and bring to a boil. Let the soup boil gently for 10 minutes.

6

In the meantime, bake the Parma ham crispy in the oven or frying pan.

7

Puree the soup using a hand blender or blender and season with salt and pepper. Garnish with Parma ham and a boiled egg.

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Details

Allergens

Chicken egg, Pork

Diet

Paleo

Course

Lunch, Dinner, Appetizer

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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