Name: Spanish leek soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400g leek; 3 Tbsp olive oil; 50g butter or margarine; 1 large potato; 1 clove of garlic; freshly grated nutmeg; 1 Tbsp chopped fresh rosemary leaves; 500 ml hot vegetable stock; 1 Tbsp chopped parsley; 50g Valdeón cheese (or Stilton, Roquefort, etc.)

Spanish leek soup

9 Mar 2017

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This Spanish leek soup is meant to be served with Valdeón cheese, which is a specialty in the Northeast province of Leon and has an intensive flavour. If you can’t get any, just use Stilton or Roquefort. This soup is perfect on cold evenings and very easy to make! Also, it's quite delicate so it's ideal as a starter at a dinner party.

Ingredients

400g leek
3 Tbsp olive oil
50g butter or margarine
1 large potato
1 clove of garlic
freshly grated nutmeg
1 Tbsp chopped fresh rosemary leaves
500 ml hot vegetable stock
1 Tbsp chopped parsley
50g Valdeón cheese (or Stilton, Roquefort, etc.)

Instructions

Wash the leeks and discard both ends, then thinly slice the white and light green parts.
Heat the butter in a saucepan. When it starts to foam, add the leek. Season with salt and simmer for 10 minutes under cover – stirring occasionally
Peel the potato and garlic, then thinly slice.
When the leek is soft, add the potatoes, garlic, rosemary – and three gratings of nutmeg.
Simmer for 15 minutes while stirring. When the potato is soft, mash gently with a masher then add the hot vegetable broth. Taste, and season with salt and pepper to your liking.
Bring to the boil, then add the chopped parsley.
Serve the soup with the cheese crumbled on top.