Creamy Leek Soup with Whole Grain Croutons

Wash the leek thoroughly, remove the outer leaves and ends. Cut the leek and shallot into fine rings.

Heat 50 g of clarified butter in a large pot. Sauté the leek and shallots over medium heat for about 5 minutes. Pour in 1 l of vegetable broth, bring to a boil, and simmer over low heat for 10–15 minutes until the leek is soft.

While the soup is cooking, cut the whole grain toast bread into small cubes. Toast them in a pan without fat over medium heat for about 5 minutes until golden brown.