Leeks

Leeks and Gruyère soup

Name: Leeks and Gruyère soup
Prep time: 1 h
Cook time: 40 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 45 ml (3 tablespoons) of butter; 1 peeled and chopped onion; 4 peeled and diced potatoes; 2 fresh parsley branch; 1 ml (1/4 teaspoon) of thyme; 2 ml (1/2 teaspoon) of marjoram; 1 Bay leaf; 2 ml (1/2 teaspoon) of chervil; 1,5 liter (6 cups) of warm chicken broth; 250 ml (1 cup) of grated Gruyère cheese; 1 pinch of nutmeg; Salt and pepper

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Author: Les Cultures de chez nous

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Preparation 20

Baking 40

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
45 ml (3 tablespoons) of butter
1 peeled and chopped onion
4 peeled and diced potatoes
2 fresh parsley branch
1 ml (1/4 teaspoon) of thyme
2 ml (1/2 teaspoon) of marjoram
1 Bay leaf
2 ml (1/2 teaspoon) of chervil
1,5 liter (6 cups) of warm chicken broth
250 ml (1 cup) of grated Gruyère cheese
1 pinch of nutmeg
Salt and pepper

Preparation

Side-by-side mode

In a large casserole, heat butter at medium heat. Add sliced leeks and onion. Cover and cook for 12 minutes at low heat. Stir up two times while cooking.
Add potatoes. In a mousseline, mix all seasonings except nutmeg. Tie up with a string and set in the casserole.
Soak with chicken broth and add nutmeg. Cook uncovered for 30 minutes at low heat. Divide cheese into bowls, cover with soup and serve.