Cheesy Leek and Mustard Soup Chef John Recipes

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Cheesy Leek and Mustard Soup

"A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread."

Ingredients :

• 1 1/2 pounds leeks, sliced
• 1 onion, chopped
• 1 potato, cubed
• 1 carrot, chopped
• 1 tablespoon margarine
• 1 tablespoon olive oil
• 1 1/4 teaspoons dry mustard powder
• 2 teaspoons cornstarch
• 1/2 cup water
• salt and pepper to taste
• 1 teaspoon white sugar
• 5 cups water
• 1 cube vegetable bouillon
• 1 cup heavy whipping cream
• 1/8 cup shredded Gruyere cheese
• 1/4 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 2H

• In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
• Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
• Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
• Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
• Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

Notes :

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