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Home Preisoep met krokante kaascroutons

Recipes

Alongside fantastic meat and a delicious dessert that evening, we had this leek soup topped with crispy croutons made with Parrano cheese. The soup was incredibly tasty and Sees told me it didn't take much effort to make. A perfect starter for the holidays.

Recipe

Leek soup with crispy cheese croutons

A smooth, creamy leek soup topped with crispy rounds of sourdough or spelt bread covered with melted Parrano cheese. Easy to make and perfect for lunch or a light dinner.

Course	Side dish
Kitchen	Western European
Servings	3

Preparation time

Preparation time	40 min
Time in oven	10 min
Total	40 min

Equipment

Oven at 200°C
soup pot
immersion blender
round cutter or glass

Ingredients

2 leeks
6 slices sourdough or spelt bread
100 g Parrano grated cheese
250 ml cooking cream
vegetable bouillon cube
salt & pepper
olive oil

Leek soup with crispy cheese croutons

1. Preheat the oven to 200°C. Peel and roughly chop the garlic and red onion. Clean the leeks well and slice into rings.

2. Heat a glug of olive oil in a soup pot and sauté the red onion, garlic and leeks. After about 3 minutes, crumble the vegetable bouillon cube into the pan and add hot water until everything is just covered. Bring to a boil.

3. Meanwhile, use a round cutter or a glass to cut out at least 12 rounds from the inside of the slices of bread. Sprinkle half of the grated cheese over the bread rounds and put them in the oven. Bake until the bread is crispy and golden and the cheese has melted.

4. Once the soup has simmered for about 15 minutes, add the cooking cream and the remaining cheese. Purée the leek soup with an immersion blender and season to taste with salt and pepper.

5. Remove the croutons from the oven and warm the soup briefly. Ladle the leek soup into bowls and place a few croutons on top of each. Enjoy!

Cooking mode Prevents your screen from going to sleep

This leek soup is a true classic you can bring to the table quickly with few ingredients. The cooking cream and grated cheese give the soup a lovely, full flavour, while the crispy cheese croutons add a pleasant bite.

Tip: cut the bread rounds as close to the centre of the slice as possible so they keep a neat round shape. Use a round cutter or the rim of a sturdy glass for the best result.

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