Leek, Potato And Parmesan Soup With Goats Cheese Croutons

This creamy soup was the winner of this weeks food fight.

The ingredient of Leek Potato And Parmesan Soup With Goats Cheese Croutons

• 100g butter chopped
• 3 1kg leeks white part only halved thinly sliced
• 1 large onion halved thinly sliced
• 2 200g desiree potatoes peeled halved thinly sliced
• 1 2 cup 125ml pouring cream
• 100g parmesan finely grated
• 12 x 1cm thick slices of baguette
• 3 tsp dijon mustard
• 150g log goats cheese or ricotta cut into 12 rounds
• 2 tsp thyme sprigs
• olive oil for drizzling

The Instruction of leek potato and parmesan soup with goats cheese croutons

• heat butter in a large saucepan over low medium heat add vegetables and 1 teaspoon salt and cook stirring frequently for 10 minutes remove 1 4 cup leeks and onions and set aside add 1 5 litres boiling water and cook for 15 minutes or until potatoes are soft add cream and parmesan to soup then puree with a hand blender or in batches in a food processor until smooth return soup to pan and season to taste with salt and pepper gently reheat over medium heat
• meanwhile for croutons preheat grill to medium place bread on an oven tray and grill on both sides until light golden spread each crouton with a smear of mustard top with a slice of goats cheese and a little thyme drizzle with oil and grill for a further 2 3 minutes or until cheese is warmed through serve soup topped with reserved leek mixture and warm croutons

Nutritions of Leek Potato And Parmesan Soup With Goats Cheese Croutons

fatContent: 448 125 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 17 grams protein
sodiumContent: 84 milligrams cholesterol

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