Leek Soup

INSTRUCTIONS

• 1
  Peel the outer leaves from the leeks, cut off the bottom part with the roots and the top dried part, then wash the leeks. Peel the shallot and then cut it together with the leeks into smaller rings.
• 2
  Now, heat 50 g of clarified butter in a pan, add the chopped leek and shallot, and sauté everything for 5 minutes over medium heat. After the specified time, pour vegetable broth into the pan and bring to a boil. Then reduce the heat to low and let it simmer for 10–15 minutes until the leeks are soft.
• 3
  While the soup is finishing cooking in the pan, prepare the croutons separately: cut the whole grain toast bread into small cubes, heat a pan dry, transfer the chopped bread onto it, and toast over medium heat until the cubes are golden on all sides (this will take approximately 5 minutes).
• 4
  Remove the cooked soup from the stove, blend it smoothly with an immersion blender, and add cream. Finally, season the soup with salt and pepper, divide it into 4 plates, sprinkle each portion with the prepared croutons, and serve.