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Cheesy spätzle soup with leeks

Cheesy spätzle soup with leeks

Based on 7 ratings
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"Soup with spätzle (egg noodles from German and Austrian region)? Yes, please! This soup can be served in no time and will enchant you with its abundance of different textures. The combination of crispy spätzle noodles, tender leek, creamy base, and savory cheese makes this soup irresistible. Instead of ready-made spätzle, you can of course use your homemade ones, but crispy fried gnocchi is also a great substitute for this dish."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
200 g
spaetzle
2
leeks
50 g
Alpine cheese
5 g
parsley
3 tbsp
vegetable oil
3 tbsp
butter
1 tbsp
flour
400 ml
vegetable broth
100 g
cream cheese
salt
pepper
nutmeg
MetricImperial

Utensils

grater, cutting board, knife, pot (large), frying pan, spatula, whisk, fine grater

How-To Videos

See all
homemade-spatzle

Homemade spätzle

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How to clean and cut leeks

how-to-chop-green-herbs

How to chop green herbs

Nutrition per serving

Cal1053
Fat66 g
Protein24 g
Carb93 g
  • Step 1/ 3

    Roughly grate cheese. Wash leeks and cut them into rings, approx. 2.5 cm/1 in. thick. Finely chop the parsley. Heat ⅓ of the oil and ⅓ of the butter in a large pot, and fry leek rings over high heat for approx. 2–4 min. until they get some color. Season with salt and remove from the pot.
    • 50 g Alpine cheese
    • 2 leeks
    • 5 g parsley
    • 1 tbsp vegetable oil
    • 1 tbsp butter
    • salt
    • grater
    • cutting board
    • knife
    • pot (large)

    Roughly grate cheese. Wash leeks and cut them into rings, approx. 2.5 cm/1 in. thick. Finely chop the parsley. Heat ⅓ of the oil and ⅓ of the butter in a large pot, and fry leek rings over high heat for approx. 2–4 min. until they get some color. Season with salt and remove from the pot.

  • Step 2/ 3

    Heat the remaining oil in a pan and fry spätzle over high heat for approx. 4–5 min. until crispy and golden brown. Remove from the pan.
    • 2 tbsp vegetable oil
    • frying pan
    • spatula

    Heat the remaining oil in a pan and fry spätzle over high heat for approx. 4–5 min. until crispy and golden brown. Remove from the pan.

  • Step 3/ 3

    Heat the remaining butter in the previously used pot. Add flour and heat for approx. 1–2 min. while stirring with a whisk. Deglaze with broth, then add cream cheese and simmer for approx. 2–4 min. Season with salt, pepper and nutmeg. Add leek rings and spätzle to the soup. Serve with cheese and parsley.
    • 2 tbsp butter
    • 1 tbsp flour
    • 400 ml vegetable broth
    • 100 g cream cheese
    • salt
    • pepper
    • nutmeg
    • whisk
    • fine grater

    Heat the remaining butter in the previously used pot. Add flour and heat for approx. 1–2 min. while stirring with a whisk. Deglaze with broth, then add cream cheese and simmer for approx. 2–4 min. Season with salt, pepper and nutmeg. Add leek rings and spätzle to the soup. Serve with cheese and parsley.

  • Enjoy your meal!

    Cheesy spätzle soup with leeks

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