Cheesy Leek and Mustard Soup

Cooking Recipes Catalogue
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Sauteed leeks and other vegetables are cooked in a broth which is thickened with a cornstarch and dry mustard mixture in this soup with Gruyere and cheddar cheese.

INGREDIENTS (for 4 servings):

PREPARATION:

  • 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.
  • Mix the mustard powder and cornstarch with the 1/2 cup 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 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
  • Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
  • Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.