Summary

Ingredients

• 5 leeks, small
• 5 medium onion (s)
• 5 carrot (s)
• 40 g butter
• 1 liter broth
• 0.5 liter ½ milk
• 1 sprig thyme
• 1 cup peas
• 125 ml cream
• salt and pepper
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• some cheese, grated

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Instructions

1. Clean the vegetables. Cut the leek, carrots and onions into slices.
2. Put the butter in a saucepan and fry the vegetables. Then add the stock, milk and thyme and simmer for about 20 minutes. Next add the peas and cream and simmer for another 10-15 minutes.
3. Finally, season the soup with salt, pepper, chives and parsley and season to taste. Spread on plates and sprinkle with grated cheese.