Ingredients with Measurements:
- 2 tablespoons of butter
- 2 leeks, sliced
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of Mondseer cheese, grated
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the sliced leeks and minced garlic, and sauté until the leeks are tender and fragrant.
3. Pour in the chicken or vegetable broth, and bring the mixture to a boil.
4. Reduce the heat to low, and let the soup simmer for 10-15 minutes.
5. Add the grated Mondseer cheese to the pot, and stir until the cheese is melted and fully incorporated.
6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
7. Stir in the heavy cream, and season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with additional grated Mondseer cheese and chopped fresh herbs.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 315
- Fat: 25g
- Carbohydrates: 11g
- Protein: 12g
Substitutions for ingredients:
- Instead of Mondseer cheese, you can use any other semi-hard cheese such as Gouda or Cheddar.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add cooked bacon or ham to the soup for a meatier version.
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing them, as they can be quite sandy.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with grated Mondseer cheese and chopped fresh herbs.
- Serve the soup in a bread bowl for a fun and unique presentation.
Garnishes:
- Grated Mondseer cheese
- Chopped fresh herbs (such as parsley or chives)
- Croutons
- Bacon bits
Pairings:
- Serve the soup with a crusty baguette or sourdough bread.
- Pair the soup with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted Brussels sprouts
- Grilled asparagus
Troubleshooting advice:
- If the soup is too thin, add more cheese or cream to thicken it up.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mondseer cheese is a semi-hard cheese that originated in the Mondsee region of Austria.
Flavor profiles:
- This soup is creamy, cheesy, and savory, with a subtle sweetness from the leeks.
Serving suggestions:
- Serve the soup as a starter course for a dinner party or holiday meal.
- Enjoy the soup as a cozy and comforting meal on a chilly evening.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian