:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/Z4uNnjxWg-JgXezGE-tl/bd3d2df22c88d18ecf857c8c481e42.jpeg "Vegetarian cheese and leek soup with asparagus")
Source: Cindy von Pixabay
Vegetarian cheese and leek soup with asparagus
The vegetarian cheese and leek soup is popular with vegetarians and meat eaters alike. It is very warming on cold days and is wonderfully filling.
Ingredients
- 2 Pores
- 120 g asparagus
- 1 Tablespoon butter
- 150 g Processed cheese (vegetarian)
- 900 ml vegetable stock cube
- 200 ml whipped cream
- salt and pepper to taste
- 1 Pinch nutmeg
- Fresh bread to serve
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Directions
Remove the skin and the harder woody end from the asparagus. With fresh asparagus, it is sufficient to remove 2-3 cm. Boil the asparagus in salted water for about 12 minutes.
Clean and wash the leek thoroughly. Then cut into round pieces. Heat the butter in a large pan and fry the leeks until they are translucent and soft. This will take about 10 minutes over a medium heat.
Add the vegetable stock and simmer the soup for about 10 minutes. Then season the mixture with salt and pepper and add the processed cheese. Stir until the cheese has completely melted. Now add the cream and the cooked asparagus. Bring the mixture to the boil again and season to taste with nutmeg, salt and pepper. Puree the whole mixture with a hand blender.
Fresh bread is perfect for serving. The creamy Vegetarian Cheese and Leek Soup has a lovely texture.
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