Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 leeks
- 1 onion (s)
- 30 g butter
- 2 tablespoon caraway seeds
- 2 tablespoon flour
- 250 ml vegetable stock
- 250 g whipped cream
- 100 g Emmentaler, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the leek into thin rings. Finely dice the onion.
- Heat half of the fat. Stew the leek in it for 2 minutes. Remove. Add the rest of the fat to the frying fat, heat it and sauté the onions until translucent. Add caraway seeds. Dust with flour. Pour in the stock and cream and bring to the boil while stirring. Add cheese. Let the soup simmer over low heat for about 10 minutes, stirring several times. Season the soup with salt and pepper. Finally add the leek again and heat briefly.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below