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Spanish leek soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g leek
  • 3 Tbsp olive oil
  • 50 g 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
  • 50 g Valdeón cheese or Stilton, Roquefort, etc.

Method
 

  1. Wash the leeks and discard both ends, then thinly slice the white and light green parts.
  2. 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
  3. Peel the potato and garlic, then thinly slice.
  4. When the leek is soft, add the potatoes, garlic, rosemary – and three gratings of nutmeg.
  5. 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.
  6. Bring to the boil, then add the chopped parsley.
  7. Serve the soup with the cheese crumbled on top.