Classic leek soup

Name: classic leek soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 leeks; 25 g unsalted butter or margarine; 100 g sticking potato; 380 ml chicken fond; 50 ml fresh cream; 500 ml tap water; 50 g Roquefort blue veal cheese 52

Classic soup of leek with roquefort.

Ingredients

Kitchen Stuff

1 blender

Directions

Cut the white of the leek into thin rings, wash it and pat dry with kitchen paper.
Cut a handful of the light green of the leek into wafer thin strips (keep this behind for the garnish).
Melt the butter in a soup pan and fry the leek on a medium heat until they are glazed.
Cut potato into cubes and fry them for a while. Pour in the fond, the whipped cream and water.
Bring to the boil and let it simmer for 20 minutes with the lid on the pan.
Purée the soup completely smooth, season with salt and pepper. Crumble the cheese and mix with leek strips. Garnish soup with leek-cheese mixture.