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Gouda and Leek Soup https://www.metro.ca/userfiles/image/recipes/potage-poireaux-gouda-4660.jpg PT20M PT25M PT45M
In a large saucepan, melt butter over medium heat. Add leeks, mushrooms, onion and garlic and cook, stirring, for 5 minutes. Remove pan from heat. Sprinkle vegetable mixture with flour and stir well. Gradually stir in broth and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat and simmer, covered, for 15 minutes or until vegetables are cooked. Preheat broiler. Pour small quantities of soup at time into blender, cover and purée on high speed until smooth (protect yourself by holding down lid with a clean, folded tea towel). Salt and pepper to taste. Ladle into 6 ovenproof bowls. Top each bowl with 3 pieces of toast and 75 mL (1/3 cup) of cheese. Broil for about 4 minutes or until cheese is melted and lightly golden. Serve immediately.
6
1/4 cup (60 mL) butter 2 cups (500 mL) thinly sliced leeks (white part only) 1 cup (250 mL) chopped, brown or white button mushrooms 1 large onion cut in half then thinly sliced 1 clove garlic 1/4 cup (60 mL) flour 2 x 10 oz (2 x 284 ml) concentrated chicken or beef broth 2 1/2 cups (625 mL) water Salt and freshly ground pepper 6 rye bread 2 cups (500 mL) shredded canadian gouda
Gouda and Leek Soup

Gouda and Leek Soup

Rate this recipe
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6
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    butter
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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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  • 2 cups
    (500 mL)
    thinly sliced leeks (white part only)
  • 1 cup
    (250 mL)
    chopped, brown or white button mushrooms
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    SELECTED VARIETIES

  • 1
    large onion cut in half then thinly sliced
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  • 1
    clove garlic
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  • 1/4 cup
    (60 mL)
    flour
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    BOB'S RED MILL FLOUR

    BOB'S RED MILL FLOUR

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    1.24 kg SELECTED VARIETIES

  • 2 x 10 oz
    (2 x 284 ml)
    concentrated chicken or beef broth
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    480 - 540 ml SELECTED VARIETIES

  • 2 1/2 cups
    (625 mL)
    water

  • Salt and freshly ground pepper
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  • 6
    rye bread
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    PREMIÈRE MOISSON SOURDOUGH BREAD

    PREMIÈRE MOISSON SOURDOUGH BREAD

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    RAISIN HAZELNUT HONEY OR WALNUT, 500 g

  • 2 cups
    (500 mL)
    shredded canadian gouda
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    IRRESISTIBLES ARTISAN GOUDA CHEESE

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    REGULAR OR SMOKED 100% CANADIAN MILK 200 g

Imprimer ma sélection

Preparation

In a large saucepan, melt butter over medium heat. Add leeks, mushrooms, onion and garlic and cook, stirring, for 5 minutes. Remove pan from heat.

Sprinkle vegetable mixture with flour and stir well. Gradually stir in broth and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Reduce heat and simmer, covered, for 15 minutes or until vegetables are cooked.

Preheat broiler.

Pour small quantities of soup at time into blender, cover and purée on high speed until smooth (protect yourself by holding down lid with a clean, folded tea towel). Salt and pepper to taste. Ladle into 6 ovenproof bowls. Top each bowl with 3 pieces of toast and 75 mL (1/3 cup) of cheese.

Broil for about 4 minutes or until cheese is melted and lightly golden. Serve immediately.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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