564 kcal
30 min.
Recipe for Cheese and leek soup
0 reviews
NaN g
564 kcal
1 kcal
563.7
17.3g
33.5g
49.8g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Vegetable broth0.75× glass (180 g)
- Leek1× piece (140 g)
- White bread, French stick2× slice of bread (70 g)
- Cheese spread, plain4× teaspoon (60 g)
- Cream, UHT, half4× tablespoon (60 g)
- Rapeseed oil1× tablespoon (10 g)
- Garlic0.5× clove (2.5 g)
- Salt2× pinch (1 g)
- Nutmeg, ground0.5× pinch (1 g)
- Pepper, black0.3× pinch (0.3 g)
How to make Cheese and leek soup
1. Heat the oven to 175C and bake the baguette for 10 minutes.
2. Slice the leek into discs.
3. Heat up some oil in a large saucepan, and fry the leek for 5 minutes.
4. Pour in the broth and boil on a low heat for 10 minutes.
5. Add the spreading cheese, and when it melts add the cream.
6. Bring the soup to the boil, season with salt, pepper, nutmeg and pressed garlic.
7. Serve with the baguette.
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