Leek and cheese cream soup

Name: Leek and cheese cream soup
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2 TABLESPOONS Hazelnut flakes; 2 Leek sticks (leek); 50 g Butter or margarine; 50 g Flour; 200 ml dry white wine; 1 1/2 l Vegetable broth (instant); 200 g Appenzeller cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Whipped cream; 1/2 bunch Chives

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2 TABLESPOONS Hazelnut flakes
2 Leek sticks (leek)
50 g Butter or margarine
50 g Flour
200 ml dry white wine
1 1/2 l Vegetable broth (instant)
200 g Appenzeller cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Whipped cream
1/2 bunch Chives

Directions

1
Roast the hazelnut leaves in a coated pan without fat until golden brown, remove. Clean the leek, cut into fine rings and wash. Heat the fat in a pot and sauté the leek in it. Sprinkle with flour, sweat it and add wine and vegetable stock while stirring. Bring to the boil.
2
Grate cheese and melt it in the soup, stirring little by little. Bring to the boil and season with salt, pepper and sugar. Add cream and stir in. Wash chives, dab dry and cut into small rolls. Sprinkle soup with chives and hazelnut leaves
3
With 8 people: