Leek soup with rustic bread and grilled Munster

Ingredients

Preparation

Wash the leek thoroughly and cut crosswise into thin strips. Cook in a pot with the butter over a medium heat, stirring constantly to make sure it does not take on colour. Cut the potato into thin slices and add to the pot when the leek is soft. Also add the water or stock and cover.

Increase the heat to the maximum until it starts to boil, then lower to minimum heat and cook until the potato is soft. Season with nutmeg, salt and pepper. Blend the mixture for several minutes to a very fine texture. Chop the Munster cheese. Cut the slice of bread in half, toast and cover with pieces of cheese.

Assembly: Serve the soup hot in a bowl with the slice of bread on top Grill and serve.

Note: The amount of water or stock can vary depending on the thickness of the potato. The consistency can be corrected by adding more liquid when blending the soup.

Tips: In the summer, you can add a splash of lemon to the soup and serve cold. The gratin will give an interesting contrast of temperatures. To wash the leek, make a longitudinal cut from the white part above the root to the green leaves, and rinse under the tap to remove any soil from inside.