Cheese and leek cream soup

Name: Cheese and leek cream soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Leek sticks (leek); 1 small onion; 30 g Butter or margarine; 2 TABLESPOONS Caraway seeds; 2 TABLESPOONS Flour; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 100 g Gruyère cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 stem(s) Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Leek sticks (leek)
1 small onion
30 g Butter or margarine
2 TABLESPOONS Caraway seeds
2 TABLESPOONS Flour
1/4 l Vegetable broth (instant)
250 g Whipped cream
100 g Gruyère cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 stem(s) Parsley

Directions

1
Clean and wash the leek and cut into fine rings. Peel and finely chop the onion. Heat half of the fat. Steam the leek for about 2 minutes. Take out. Steam onion in the remaining fat until transparent.
2
Add the caraway seeds. Dust with flour. Add stock and cream and bring to the boil while stirring. Grate cheese and add. Let it swell for about 10 minutes at low heat. Stir several times in between.
3
Season soup with salt and pepper. Finally add leek again. Wash parsley, dab dry and chop. Add to the soup just before serving.