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Cheesy Leek and Mustard Soup

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Cheesy Leek and Mustard Soup



Ingredients :

  • 1 ½ pounds leeks
  • sliced
  • 1 onion
  • chopped
  • 1 potato
  • cubed
  • 1 carrot
  • chopped
  • 1 tablespoon margarine
  • 1 tablespoon olive oil
  • 1 ¼ teaspoons dry mustard powder
  • 2 teaspoons cornstarch
  • ½ cup water
  • salt and pepper to taste
  • 1 teaspoon white sugar
  • 5 cups water
  • 1 cube vegetable bouillon
  • 1 cup heavy whipping cream
  • ⅛ cup shredded Gruyere cheese
  • ¼ cup shredded Cheddar cheese
  • Methods :

  • 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.
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