Leek-potato soup
Preparation method
Bring the stock to the boil, add the green leek rings and let it cook for 5 minutes. Remove from the heat and strain the stock. Bring to the boil again, stir in the potatoes and cook for about 10 minutes. Puree with a hand blender. Stir the rest of the leek and mustard into the soup and let it steep for another 5 minutes. Divide the soup among bowls and sprinkle the cheese over it.
Ingredients
- 1 liters of vegetable stock
- 500 g leek, cut into half rings
- 1 potato, peeled and cut into small pieces
- 2 tbsp sharp mustard
- 500 g old cheese, grated
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