Leek soup with crispy cheese croutons

Ingredients

• 2 leeks
• 6 slices sourdough or spelt bread
• 100 g Parrano grated cheese
• 250 ml cooking cream
• vegetable bouillon cube
• salt & pepper
• olive oil

Instructions

1. 1

   1. Preheat the oven to 200°C. Peel and roughly chop the garlic and red onion. Clean the leeks well and slice into rings.2. Heat a glug of olive oil in a soup pot and sauté the red onion, garlic and leeks. After about 3 minutes, crumble the vegetable bouillon cube into the pan and add hot water until everything is just covered. Bring to a boil.3. Meanwhile, use a round cutter or a glass to cut out at least 12 rounds from the inside of the slices of bread. Sprinkle half of the grated cheese over the bread rounds and put them in the oven. Bake until the bread is crispy and golden and the cheese has melted.4. Once the soup has simmered for about 15 minutes, add the cooking cream and the remaining cheese. Purée the leek soup with an immersion blender and season to taste with salt and pepper.5. Remove the croutons from the oven and warm the soup briefly. Ladle the leek soup into bowls and place a few croutons on top of each. Enjoy!