Cheesy leek and mustard soup
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!
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(31)
Reviews in English (27)
Something else. This was a wonderful soup but I'd recommend the addition of lots of extra cheese and more salt. Without this it was a little bland. - 02 Nov 2008
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
Tremendous soup.Great tastes and very filling. - 30 Sep 2012