Leek Soup with Roquefort

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 leeks, cut into rings
  • 500 g potato (s), floury, peeled, diced
  • 800 ml broth, (vegetable)
  • 150 g blue cheese (Roquefort or other), crumbled
  • 1 bunch watercress, (optional)
  • Oil, neutral
  • salt and pepper
  • 1 dash white wine or a little lemon juice
Leek Soup with Roquefort
Leek Soup with Roquefort

Instructions

  1. Lightly sauté the leek in a little oil for about 5 minutes.
  2. Then add the potatoes and the stock and cook for about 15 minutes.
  3. Add the cress and cook for another 5 minutes.
  4. Puree the soup and dissolve the crumbled cheese in it.
  5. DO NOT let it boil anymore.
  6. Season with a splash of lemon juice or white wine and a little white pepper.

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