For 2 people:
1 tablespoon oil
1 clove garlic
750 ml of soup base (or 1 vegetable cube and 750 ml of water)
salt and pepper as desired
Cut the leek lengthwise and wash it well, as the soil likes to hide between the layers, and cut it into thin strips. Chop the onion and fry it with the leeks for about 20 minutes at a medium temperature on a tablespoon of heated oil in a pan. Add the peeled and crushed garlic clove. It can be crushed with the palm of the hand or with the wide side of the knife. Stir several times in between, pour a little water if necessary or reduce the temperature so that the leeks and onions do not ignite. But let them brown a little, as this will make the taste even more pronounced.
Pour the soup base over the leeks and onions. If desired, salt and pepper, but we must keep in mind that the salt is already a cube or soup base. Cook for 10 minutes. Remove the garlic and serve the soup.
We can offer bread with garlic, cheese or some other spices to the leek soup, which we bake in the oven until crispy.