Leek Soup

INSTRUCTIONS

• 1
  Peel off the top leaves from the leeks, cut off the bottom part with the roots and the dry top part, then wash the leeks. Peel the shallot and then slice it, along with the leeks, into smaller rounds.
• 2
  Now, heat 50 g of clarified butter in a pan, add the sliced leek and shallot, and sauté everything for 5 minutes over medium heat. After this time, pour the 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 leek softens.
• 3
  While the soup is cooking in the pan, prepare the croutons separately: cut the toast bread into small cubes, heat a dry pan, transfer the sliced bread to it, and toast over medium heat until the cubes are golden brown on all sides (this will take approximately 5 minutes).
• 4
  Remove the cooked soup from the hob, blend it until smooth with an immersion blender, and stir in the cream. Finally, season the soup with salt and pepper, divide it into 4 bowls, sprinkle each portion with the prepared croutons, and serve.