Summary

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

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Instructions

1. Cut the leek into thin rings. Finely dice the onion.
2. 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.