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Leek Soup with Cheese

    

Rich soup with tasty leek, cheese, and crispy butter croutons.

Cook

No. of servings

4

Ready in

35 min.

Difficulty

medium

 

 

Emmental cheese-
bread-
ground black pepper0.5tsp½teaspoon
leek5.25oz150grams
olive oil1.25tbsp20milliliters
onion1.75oz50grams
parsley leaves-
potatoes5.25oz150grams
salt0.5tsp½teaspoon
unsalted butter-
water1.6quart1500milliliters

1. 

onion 1.75 oz (50 g)  olive oil 1.25 tbsp (20 ml)

Peel onion, chop it finely and cook in oil.

2. 

leek 5.25 oz (150 g)

Wash the leek and chop it lengthwise.

3. 

salt 0.5 tsp  ground black pepper 0.5 tsp  water 1.6 quart (1500 ml)

Then cut it into pieces, add in the onion, season with salt and ground black pepper, cook for a while and pour over with boiling water (vegetable broth). Cook for 7 minutes.

4. 

potatoes 5.25 oz (150 g)

Peel the potatoes and grate them coarsely.

5. 

Add potatoes to the leek and cook everything together for 8 minutes.

6. 

parsley leaves

At the end add finely chopped parsley leaves.

7. 

bread  unsalted butter

Cut the crusts off the bread and cut the bread into small cubes. Pour them into the frying pan with butter and toast them.

8. 

Emmental cheese

Serve the soup warm, not too hot, with coarsely grated cheese and toasted bread.

Bon appetit!

 

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