Monday, May 24, 2010

Thick soup with leeks and cheese

  • 500g. leeks
  • 50g. butter
  • 40g. flour
  • 2dl. cold and 8dl. warm water
  • 80g. kashkaval
  • 2 eggs
  • 1dl. thick yoghurt
  • salt
  • 1tbsp. chopped celery leaf
Trim leeks, wash, cut into thinner rounds, wash again and drain. Heat butter, add leeks, cook slowly until slightly soft, add flour, fry together until brown, pour in cold and then warm water. Simmer for about 15-20 minutes.

Towards the end of cooking add grated or crushed cheese. Beat egg yolks well with thick yoghurt, add some soup, mix and add to the ready soup. Before serving add celery and salt to taste.



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