Cream of Leek and Cream Cheese Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the butter in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the leeks and fry, until it softens.

   ⚙ Adding to the hot fat and fryingStove
2. 4
   Add the vegetables and stock and bring to a boil.

   Stove
3. 5
   Turn down the heat and simmer 20 minutes, until the vegetables is completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 6
   Blend with an immersion blender until smooth and creamy.

   Stick blender
5. 7
   Add the cream, cheese and nutmeg, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
6. 8
   Serve with toasted bread.