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Leek Soup recipe >> by The Lion Kitchen >>

11 March 2015

Recipe for a healthy leek soup with pamersan croutons

No ispiration on what to cook for dinner? Soup is always good! Especially this leek soup with parmesan croutons will form a perfect start. I counted 3 per person, but it’s even a better idea to make the whole bread into croutons. Yum!

Ingredients for leek soup (for 4 persons)

– 2 leeks
– 1 red onion
– garlic clove
– 6 slices sourdough- or speltbread
– 100 gr Parmesan
– 250 ml single cream
– a stock cube
– pepper & salt
– olive oil

How to make leek soup

Peel and then cut the garlic and red onion in pieces. Wash the leeks well and cut it small rings. Pre-heat the oven on 200 degrees celsius.

Heat a dash of olive oil in the soup pot and fry the red onion, garlic and leeks. In about 3 minutes you can crumble the stock cube over the pot and fill it with hot water. Make sure that the content is not totally under water: you should still be able to see the top. After this you can put the pot to cook.

In the meantime you can make cirkels out of the inside of the bread with a cutting ring or glass. Grate half of the parmesan cheese and divide it over the cirkels. Put the croutons in the oven.

After cooking for approximately 15 minutes, add the single cream and left over grated parmesan to the soup. Mash the soup with a handblender. Season the soup with pepper and salt.

Take the croutons out of the oven and heat the soup a little. Serve the soup in deep plates with the croutons divided over it.


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Anne de Buck

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