Cheese soup with vegetables and bread and butter
A creamy soup of potato, carrot, leek and broccoli finished with grated mature cheese, such as Präst or Västerbotten. Served with bread and butter. For a heartier soup, stir in diced ham at the end.
- 40 minTime
- 29 minHands-on
- 4Portions
- ≈ 27 krper portion
- 710kcal per portion
Ingredients for 4 portions
- 2 tbspButter, for the soup
- 1Yellow onion
- 1Leek
- 2Carrots
- 400 gPotato
- 1Broccoli
- 3 tbspPlain flour
- ≈ 6 dlWater
- 2 cubesVegetable stock
- 4 dlMilk
- 200 gHard cheese, mature, grated
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the bread
Method
- Peel and chop the onion. Wash and slice the leek, peel and slice the carrots and cut the potatoes into 1 cm dice. Cut the broccoli into small florets, and peel and dice the stalk.
- Melt the butter in a saucepan and gently fry the onion, leek and carrots for 3–4 minutes without letting them colour.
- Sprinkle over the flour and stir. Add the water a little at a time, crumble in the stock cubes, add the potatoes and bring to the boil.
- Simmer the soup with the lid on for 10 minutes.
- Grate the cheese in the meantime.
- Butter the bread.
- Add the broccoli and pour in the milk. Simmer for 5 minutes, until all the vegetables are tender.
- Turn the heat down and stir in the cheese a little at a time until melted – don't let the soup boil. Season with salt and pepper.
- Serve the cheese soup hot with the bread and butter.
The cost is estimated from Swedish grocery prices.
