Ingredients with Measurements:
- 2 large leeks, white and light green parts only, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Montevecchia cheese
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Sprinkle the flour over the leeks and stir to combine.
4. Slowly pour in the broth, stirring constantly to prevent lumps from forming.
5. Bring the soup to a simmer and cook for 10-15 minutes, until the leeks are very tender.
6. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and grated Montevecchia cheese.
8. Heat the soup over low heat until the cheese is melted and the soup is hot.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the leeks and simmering the soup, low heat for melting the cheese and heating the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 14g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Montevecchia cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Chicken or vegetable broth can be substituted with water and bouillon cubes or powder.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or chopped fresh herbs, such as parsley or chives.
- Use different types of cheese, such as blue cheese or Parmesan, for a different flavor profile.
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing them, as they can be sandy.
- Use an immersion blender for easier and safer blending, or let the soup cool slightly before blending in a regular blender.
- Don't let the soup boil after adding the cheese, as it can become stringy and lose its creamy texture.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stovetop, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls or mugs, garnished with a sprinkle of grated cheese and a sprig of fresh herbs.
Garnishes:
- Grated cheese, croutons, chopped fresh herbs
Pairings:
- Serve the soup with a crusty bread or a side salad for a complete meal.
Suggested side dishes:
- Crusty bread, side salad
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the soup to a safe temperature of at least 165°F to prevent foodborne illness.
Food history:
- Montevecchia cheese is a semi-hard cheese from the Lombardy region of Italy, made from cow's milk and aged for at least 60 days.
Flavor profiles:
- Creamy, savory, cheesy, slightly sweet from the leeks
Serving suggestions:
- Serve the soup as a comforting and satisfying meal on a chilly day.
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Region: Italian