Leek Soup with Cheese

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.