Cheese and leek soup

Name: Cheese and leek soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: LEIMER Croutons Onion-Garlic, Unseasoned, Herbs, Wholemeal; 2 Piece Leeks (approx. 500 g); 3 Piece spring onions; 2 dsp flour; 1000 ml vegetable stock; 100 g grated cheddar or mountain cheese; 100 g Cream cheese (alternatively sour cream); 50 g gorgonzola; salt, pepper; 100 g smoked bacon (sliced); 50 g butter; chopped parsley

with LEIMER Croutons Onion-Garlic

This soup is particularly delicious thanks to the crispy bacon and rounded off with our croutons.

40 min

Ingredients

4 portions

LEIMER Croutons Onion-Garlic, Unseasoned, Herbs, Wholemeal
2 PieceLeeks (approx. 500 g)
3 Piecespring onions
2 dspflour
1000 mlvegetable stock
100 ggrated cheddar or mountain cheese
100 gCream cheese (alternatively sour cream)
50 ggorgonzola
salt, pepper
100 gsmoked bacon (sliced)
50 gbutter
chopped parsley

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LEIMER Croutons Onion-Garlic

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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.