Leek soup with cheese croutons
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Energy 685 kJ (164 kcal) 8 %
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Sugar 1.96 g 2 %
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Fats 11.17 g 16 %
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Saturates 3.69 g 18 %
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Sodium 0.895 g 37 %
% recommended daily amount for adults (Everything about GDA)
Great soup with croutons, which is also served in the most expensive restaurants.
Ingredients
| sunflower oil | or 1 tbsp of lard {text:"to taste, use your favourite oil, for us the best is sunflower oil", title: "Which is the best?"} |
14 ml | 116,2 kcal |
| butter | 1 tbsp | 15 g | 110 kcal |
| cake flour | 2 tbsp | 10 g | 35,8 kcal |
| vegetable bouillon | 2 pieces {text:"Or use any bouillon without glutamate."} |
22 g | 56,5 kcal |
| leek | a full plate - 350-500g | 350 g | 146,3 kcal |
| grounded black pepper | 1/8 tsp | 0.5 g | 0 kcal |
| ground mace | 1/4 tsp | 0.5 g | 0 kcal |
| double cream | to taste 50-100ml | 50 g | 162,3 kcal |
| bread roll | 1 piece | 45 g | 112,8 kcal |
| Eidam cheese | to taste | 50 g | 171,2 kcal |
Directions
- Leek soup with cheese croutons begins that to a five-liter pot put 2 tablespoons oil, 1 tablespoon butter, 2 tablespoons flour and stir well. Keep the temperature to about 100°C.
- When it starts to brown pour 2 liters of water and stir. Add 2 pieces of bouillon or broth without glutamate, add the chopped leeks, stir and let cook. During cooking, add 1/8 teaspoon pepper and 1/4 teaspoon of ground mace.
- When the leek is soft, which is after about 10 minutes, mix it all with hand blender.
- Add cream to taste, let it boil and possibly add salt.
- Cheese croutons begins with heating an oven at 180°C.
- Cut a soft bread roll into slices about 6 mm thick.
- On each circle put a piece of cheese, which is slightly smaller than the circle.
- Pleace the bread rolls on the tray or baking sheet and bake them until golden.
- Always serve the soup very hot and add cheese croutons just before serving.
Other types of soups can be found HERE.
- to a five-liter pot put 2 tablespoons oil or a tbsp of lard...
- add 1 tablespoon butter... (15g)
- 2 tablespoons flour...
- stir well...
- when it starts to brown pour 2 liters of water and add 2 pieces of bouillon...
- add chopped leeks... (about 350g)
- stir and let cook...
- during cooking add 1/8 teaspoon pepper...
- 1/4 teaspoon of ground mace...
- when the leek is soft mix it all...
- add 50-100ml cream...
- taste and possibly add salt...
- cut a soft bread roll into slices and on each circle put a piece of cheese...
- bake them until golden at 180°C...
- serve the soup very hot...
- add cheese croutons...
- garnish with a spring onion, chive or parsley...
- and serve immediately...
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