Summary

Ingredients

• 50 g leeks
• 50 g butter
• 20 g flour, smooth
• 125 ml white wine
• 625 ml broth, clear
• 0.25 liter ¼ cream
• 100 g blue cheese (Österkron)
• salt and pepper
• liter ⅛ red wine
• 100 g onion (s), red
• Lemon juice
• 1 teaspoon herbs, fresh, chopped

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Instructions

1. Clean the leek, cut in half lengthways, wash thoroughly and cut into small pieces. Sweat the leek in foamed butter, stir in the flour and briefly toast. Pour in the wine, broth and cream and let the soup simmer on a low flame for about 1/4 hour, stirring often.
2. In the meantime, peel the onion for the filler and cut into pieces approx. 1 cm in size. Bring the red wine to the boil, add the onion and cook on a low flame, stirring frequently, until the liquid has almost completely boiled down.
3. Finely mash the cheese with a fork and stir into the soup. Bring the soup to the boil, puree with a hand blender and season with salt, pepper and a few drops of lemon juice.
4. Scoop the soup into plates, serve sprinkled with red wine onions and herbs!