• 4servings
  • 75minutes
  • 475calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 675g (1 1/2 lb) leeks, washed and sliced

  2. 1 large onion, finely chopped

  3. 1 medium potato, diced small

  4. 1 large carrot, diced small

  5. 1 knob of butter

  6. 1 tablespoon olive oil

  7. 1 teaspoon sugar

  8. 1 heaped teaspoon mustard powder

  9. 2 teaspoons cornflour

  10. 1 vegetable stock cube

  11. 30g (1 oz) Gruyere cheese, grated

  12. 60g (2 oz) mature Cheddar, grated

  13. 1 small carton (225ml) double cream

  14. 1 1/2L (2 1/2 pints) water, or as needed

  15. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter and olive oil for 10 minutes, or until all vegetables are tender.

  2. Mix the mustard powder and cornflour with 100ml water to make a thin paste. Set aside.

  3. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the remaining water. Bring mixture to the boil. Stir in the stock cube, reduce heat and simmer for about one hour, until reduced by half.

  4. Using a hand blender or food processor, puree mixture until frothy but not completely smooth.

  5. Return this to the pot and bring to the boil. Stir in the cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.


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