When we talk of soups, we are always in for some interesting recipes. Leeks may not be one of the most favorable vegetables, but if cooked in the right way, it can surely change your perception. Today we give you a delicious creamy and easy to make leek soup with a mustard punch. How’s that sound for a soup recipe?
If combined with cheese and onion bread, you can be rest assured there won’t be any regrets. You can even have it with walnut bread. Who said vegetarian soup recipes are bad, huh?
Cheesy Leek and Mustard Soup
- Leeks, sliced and washed: 675 g
- Large, finely chopped onion: 1
- Medium potato, diced: 1
- Large carrot, diced small: 1
- Knob of butter: 1
- Olive oil: 1 tbsp
- Sugar (optional): 1 tsp
- Mustard powder: 1 tsp
- Cornflour: 2 tsp
- Vegetable stock cube: 1
- Grated Gruyere cheese: 30 g
- Grated mature Cheddar: 60 g
- Double cream: 225 ml
- Water, or as needed: 1.5 L
- Salt and pepper, to taste
- Put a large pot over medium heat and sauté the leeks, onion, potato and carrot in butter and olive oil for 10 min. Do this till all vegetables become tender.
- Set aside a mixture of mustard powder and cornflour with 100 ml water.
- Add salt, pepper and sugar and season the vegetable mixture. Add-in the mustard-water mixture and the remaining water. Bring this mixture to boil. Add the stock cube, reduce the heat and simmer for around 1 h, till the whole thing reduces by half.
- Puree the mixture using a hand blender or food processor until it is frothy but not completely smooth.
- Return this to the pot and bring it to boil. Add the cream, Gruyere and Cheddar cheese. Heat till the cheese melts. Serve hot.