Creamy Leek Soup

creamy leek soup


750 ml chicken stock
2 potatoes
1 leek
1 garlic clove
250 ml cream
150 grams grated mature chees


Bring 750 ml chicken stock to the boil.
Add 2 diced potatoes, 1 sliced leek, 1 finely chopped garlic clove and 250 cream.
Bring it gently to the boil and let it simmer for about 15 minutes.
Puree the soup with a blender.
Add 150 grams grated mature cheese and a handful of finely chopped basil.
Let the cheese melt on low heat while stirring.
Serve the soup with French bread.



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