Recipe with: ERU Cheese Spread Bleu

Leek soup with melted Roquefort, croutons and fresh chives

Serve this delicious leek soup as a starter. The melted Roquefort complements the flavour of the leeks, while the home-made croutons give the dish a delicious bite. Add some extra colour and flavour by garnishing the soup with fresh chives.

Ingredients:

  • 4 leeks
  • 3 shallots
  • 2 garlic cloves
  • Olive oil
  • 800 ml vegetable stock
  • 2 dl cream
  • 200 grams ERU Cheese Spread Bleu
  • Salt and pepper to taste
  • 1 petit pain
  • 10 chives

Serve this delicious leek soup as a starter. The melted Roquefort complements the flavour of the leeks, while the home-made croutons give the dish a delicious bite. Add some extra colour and flavour by garnishing the soup with fresh chives.

Preparation

  • Halve the leek and wash carefully.
  • Peel the shallots and garlic.
  • Finely chop the garlic, shallots, leek and chives.

Method

  • Heat some olive oil in a large pan.
  • Fry the vegetables until tender for around 10 minutes.
  • Add the vegetable stock and simmer for 15 minutes.
  • Add the cream and ERU Cheese Spread Bleu.
  • Blend with a stick blender.
  • Season with salt and pepper.
  • Dice the bread.
  • Fry the bread in a pan with a little olive oil until crunchy and season to taste with salt and pepper.
  • Bring the soup to the boil and serve with chopped chives and croutons.
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