Summary

Ingredients

• 1 onion (s)
• 3 leeks
• 80 g breakfast bacon
• 1 tablespoon butter
• 2 tablespoon flour
• 125 ml white wine, dry
• 1 liter vegetable stock
• 50 ml cream
• a bit salt
• some pepper
• 75 g cheese, rated Emmentaler
• some parsley, for sprinkling

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Instructions

1. Peel the onion and cut into small cubes, clean the leek carefully and cut into slices about 1 cm thick. Pluck the breakfast bacon into small pieces and then fry them in a saucepan until golden brown until crispy, add the onion cubes and fry them until translucent.
2. Add a tablespoon of butter and put the cut leek in the pan, stirring constantly, with the heat setting turned down a little, for another 3 - 4 minutes.
3. Pull the pot to one side, sprinkle the flour over it, fold into the leek with a mixing spoon, then pour the white wine and part of the broth over it and stir in quickly with the mixing spoon, then push the pot back onto the heating plate and remove the Bring the entire contents to the boil while stirring.
4. Pour in the rest of the broth and, with the heat setting turned down a little, let the leek soup slowly simmer for about 35 - 30 minutes, then taste, season with salt and pepper, add a little broth if necessary, and finally stir in the cream.
5. Pour the soup into 3 refractory soup cups. Sprinkle 1 - ½ tablespoon grated Emmentaler cheese (or other cheese) on top and bake in the oven with top heat or under the grill until the cheese has melted, do not let it get too brown, then take out the baked leek soup and sprinkle with parsley, serve immediately.