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

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30 min

Under an hour

Sezamo

O supă cremă de praz fină și catifelată, perfectă pentru un prânz rapid și sănătos. Această rețetă combină dulceața prazului cu aroma delicată a șalotei, totul fiind completat de crutoane crocante din pâine integrală. O alegere nutritivă care se prepară în doar 30 de minute.

Ingredients

Price per portion:RON 35.47

Ingredients

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Baked beetroot 2 buc de praz

Vegetable stock 1 l de supă de legume lichidă

Shallot 1 buc de ceapă șalotă

Clarified butter 50 g de unt clarificat (ghee)

Toasted bread (slices) 2 felii de pâine toast integrală

Cream 60 ml de smântână de gătit 12% grăsime

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Salt 1 praf de sare de masă iodată

Ground black pepper 1 praf de piper negru măcinat plic

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).