Wheat Soup with Leek

Remove the skin from the onion and cut into cubes. Coarsely grind the wheat.

Heat the light butter in a saucepan and sauté the onion cubes and the wheat meal. Pour the water, add the yeast broth and season with salt, pepper and marjoram.

Clean and rinse the leek, cut into fine rings and add to the soup.

Cook on low heat for about 10 minutes.

Serve the soup sprinkled with parsley.

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