John Myers
Leek Soup with Goat Cheese Baguette
The perfect leek soup with goat cheese baguette recipe with a picture and simple step-by-step instructions.
- 400 g Leeks / leeks
- 10 Stems Thyme, alternatively 1 teaspoon dried thyme
- 1 tbsp Olive oil
- Salt, sugar, black pepper
- 800 ml Vegetable broth
- 80 g Baguette
- 150 Goat camembertroll
- 1 tsp Colored pepper
- Preheat the oven to 220 ° C (convection not recommended). Halve the leek lengthways and wash thoroughly. Cut the white and light green part into thin rings. Strip the thyme leaves from the stems.
- Heat the oil in a saucepan, sauté the leek while stirring. Season with salt, a pinch of sugar, pepper and 2/3 of the thyme and sauté briefly. Pour in the stock, bring to the boil and cook covered for 10 minutes over a mild heat.
- In the meantime, cut the baguette into 8 approx. 1 cm thick slices and roast them on a baking tray lined with baking paper for about 5 minutes on the middle rack. Cut the goat cheese into 8 slices, spread over the bread slices. Bake in the oven for another 5-8 minutes.
- Finely grind the colored pepper. Season the soup with salt. Sprinkle the goat cheese sandwiches with the pepper. Arrange everything together and serve sprinkled with the remaining thyme.
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