Leek cream soup

Ingredients for 6 servings:

• 400 g leek, cleaned (buy approx. 800 g uncleaned with leaves)
• 1 onion(s)
• 2 cloves garlic
• 100 g cream cheese spread
• 100 g processed cheese with herbs
• 50 g cheese, Le Gruyère, Swiss hard cheese
• 600 ml instant beef broth, or vegetable broth
• 1 tbsp Rama Culinesse
• 1 tbsp olive oil
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Pureed leek and cheese soup with leek as garnish (without minced meat)

Clean the leek and cut into rings. I only use the tough stem. When cutting, divide the leek into two pieces. I use 250g for the soup for puréeing and 150g as a garnish for the soup. Use the prettier part for the garnish. Roughly chop the onion. Remove the skin from the garlic, halve the clove, and lightly press down with your hand or a chef’s knife placed crosswise. Place the oil and olive oil in a pot and heat up. Add the onion and sauté. Then add the garlic. When the onions start to brown slightly, add the 250g of leek and sweat. Pour in the stock and simmer on low heat for 20-30 minutes until the leek is soft. Purée the soup, heat back up, add the 150g of the garnish, and simmer for about 10 minutes. Then add the processed cheese and the finely chopped Gruyère and simmer until the cheese has dissolved. Season with a little nutmeg and, if necessary, salt and pepper. The specified amount is enough as an appetizer for 6 people. It’s also easy to prepare ahead of time because it tastes even better warmed. If we’re having the soup as a main course with baguette, I double the batch. Leftovers can be frozen.