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