Leek cream soup with wholemeal croutons

Name: Leek cream soup with wholemeal croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bucătărie franceză
Ingredients: 2 pcs of leek; 1 l of liquid vegetable broth; 1 pc of shallot; 50 g of clarified butter (ghee); 2 slices of wholemeal toast bread; 60 ml of cooking cream 12% fat; 1 pinch of iodized table salt; 1 pinch of ground black pepper sachet

30 min

Under an hour

Sezamo

Preparation method

Preparing the vegetables

Remove the outer leaves of the leek, cut off the bottom part with the roots and the dry top part, then wash the leek thoroughly. Peel the shallot and cut it, along with the leek, into small rounds.

Cooking the soup

In a pot or deep pan, heat 50 g of clarified butter (ghee), add the chopped leek and shallot, and sauté for 5 minutes over medium heat. After this time, pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for 10–15 minutes, until the leek softens.

Preparing the croutons

While the soup is simmering, prepare the croutons: cut the toast bread into small cubes. Heat a dry pan, add the bread cubes, and toast them over medium heat until golden on all sides (approximately 5 minutes).