Cheesy Leek And Mustard Soup
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
680 g
Leek (sliced)1 tbsp
Margarine1 tbsp
Olive Oil1.25 tsps
Mustard Powder (dry)2 tsps
Cornstarch5 cups
Water1
Salt1 tsp
White Sugar1 cup
Heavy Whipping Cream1 cup
Shredded Cheddar CheeseDirections:
1
In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender
2
Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste
3
Set aside
4
Season the vegetable mixture with salt and pepper and sugar
5
Stir in the mustard-water mixture and the 5 cups water
6
Bring mixture to a boil
7
Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half
8
Using a hand blender or upright blender, puree mixture until frothy but not completely smooth
9
Return this to the pot and bring to a boil
10
Stir in the heavy cream, Gruyere and Cheddar cheeses
11
Heat until cheeses melt, do not boil
12
Serve hot