Leek Soup with Eggs and Parmesan

A quick soup made with sautéed leeks, water, egg, garlic and spices, served garnished with parmesan cheese slices.

Ingredients:

For 4-5 servings: 1 piece of larger leek 1 tbsp butter 1 tbsp grits 1 pk garlic cloves 1 pc eggplant 1,5 l water spices pepper oil salt parmesan cheese for garnish

Procedure:

Slice the leeks into thin slices, fry in melted butter with a few drops of oil

Add the semolina, stir, pour in water and season with salt and pepper

Stir in the/li>

Simmer briefly, then stir the beaten eggs and crushed garlic into the hot soup

Season with spices, serve individual portions garnished with shavings of parmesan cheese.

Note:

Photo: Naďa Indruchová