Leek - potato - cheese soup
Ingredients
- 300 g potatoes, peeled and chopped
- 500 g leeks, prepared and chopped
- 750 ml vegetable (or chicken) stock
- 125 ml white wine
- 200 ml cream
- 150 g Emmental (or similar) cheese, grated
- 1 garlic clove, finely chopped
- pinch of ground nutmeg
- salt, white pepper
- 30 g pine kernels
Method
- In a frying pan, without fat, toast the pine kernels until golden-brown. Remove from heat, set aside.
- In a saucepan, bring stock, wine, cream, garlic and potatoes to the boil, cook for 20 minutes until potatoes are soft. Add leeks, nutmeg and grated cheese, cook for another 5 minutes. Remove from heat, add pine kernels. Blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.