Onion cream soup with leek, cheddar and roasted duck breast

Name: Onion cream soup with leek, cheddar and roasted duck breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 Onions; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 100 ml dry white wine; 300 g Whipped cream; 500 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Entenbrustfilet (300-400 g); 1 Stalk leek (leek); 2 TABLESPOONS Oil; 150 g Cheddar cheese; 6 TABLESPOONS Roasted onions

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 Onions
1 Garlic clove
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
100 ml dry white wine
300 g Whipped cream
500 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Entenbrustfilet (300-400 g)
1 Stalk leek (leek)
2 TABLESPOONS Oil
150 g Cheddar cheese
6 TABLESPOONS Roasted onions

Directions

1
Onions peel and very finely dice. Peel garlic and chop finely. Heat the fat in a pot. Sauté garlic and onions in it, dust with flour and sauté briefly. Add wine, then cream and 400 ml broth, season with salt and pepper.
2
Let simmer for about 10 minutes.
3
Wash the meat, dab dry, cut the skin crosswise and season all around with salt. Place the skin side in a cold, coated pan. Fry over medium heat for about 5 minutes. Turn the breast and fry for another 3 minutes.
4
Put the duck breast on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 12 minutes.
5
Clean, wash and cut the leek into rings. Heat the oil in a pan and sauté the leek in it. Deglaze with 100 ml stock and cook for about 4 minutes. Grate cheese finely, stir into the soup and dissolve in it.
6
Cut the meat into thin slices. Spread leek and meat on bowls. Add soup and sprinkle with fried onions.