About this recipe:A gorgeously creamy leek soup with a sharp cheese and mustard kick. It makes a delicious lunch served with cheese and onion bread or walnut bread. Plus, it's vegetarian too!
675g (1 1/2 lb) leeks, washed and sliced
1 large onion, finely chopped
1 medium potato, diced small
1 large carrot, diced small
1 knob of butter
1 tablespoon olive oil
1 teaspoon sugar (optional)
1 heaped teaspoon mustard powder
2 teaspoons cornflour
1 vegetable stock cube
30g (1 oz) Gruyere cheese, grated
60g (2 oz) mature Cheddar, grated
1 small carton (225ml) double cream
1.5L (2 1/2 pints) water, or as needed
salt and pepper, to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter and olive oil for 10 minutes, or until all vegetables are tender.
Mix the mustard powder and cornflour with 100ml water to make a thin paste. Set aside.
Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the remaining water. Bring mixture to the boil. Stir in the stock cube, reduce heat and simmer for about one hour, until reduced by half.
Using a hand blender or food processor, puree mixture until frothy but not completely smooth.
Return this to the pot and bring to the boil. Stir in the cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Used different ingredients.
This soup is amazing! its really tasty, I made it for my flatmates and put pasta in it, which made a really good hearty meal:D! Perfect for students (if you can find cheap cheese) - 21 May 2009