Preparation
- Wash and clean the leeks and spring onions and cut into slices approx. 5 mm thick.
- Melt 30 g butter in a saucepan.
- Lightly sauté the leeks and spring onions, dust with flour and fry briefly.
- Pour in the stock and simmer gently for approx. 20 minutes, stirring occasionally.
- Cut the bacon into fine strips.
- Heat 20 g butter in a pan, fry the bacon strips until golden brown and drain on kitchen paper.
- Add the grated cheese, cream cheese and Gorgonzola to the soup and allow to melt.
- Purée the soup lightly with a hand blender or in a mixer until it is creamy (do not purée completely; green pieces of leek and spring onions should still be visible).
- Season to taste with salt and pepper.
- Ladle into soup bowls and garnish with bacon strips, LEIMER croutons, and parsley.
