Cheesy Leek and Mustard Soup Best Family Recipes

Saturday, September 17, 2016

Cheesy Leek and Mustard Soup

"A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread."

Ingredients :

1 half kilos leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 1/4 teaspoons dry mustard powder
2 teaspoons cornstarch
half of cup water
salt and pepper to taste
1 teaspoon white sugar
five cups water
1 dice vegetable bouillon
1 cup heavy whipping cream
1/eight cup shredded Gruyere cheese
1/4 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H

In a massive pot over medium warmness, saute the leeks, onion, potato and carrot within the butter or margarine and the olive oil for 10 mins, or until all veggies are smooth.
Mix the mustard powder and cornstarch with the half of cup water to make a skinny paste. Set aside.
Season the vegetable aggregate with salt and pepper and sugar. Stir within the mustard-water aggregate and the 5 cups water. Bring aggregate to a boil. Stir within the bouillon dice, lessen warmth and simmer for about one hour, till reduced by 1/2.
Using a hand blender or upright blender, puree combination until frothy but not absolutely easy.
Return this to the pot and produce to a boil. Stir inside the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses soften, do not boil. Serve hot.

Notes :

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