👨‍🍳 Instruktioner

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks and sauté until softened, about 8-10 minutes, stirring occasionally. Do not let them brown.

   💡 Proffstips: Ensure the leeks are thoroughly cleaned of any grit before slicing.
2. 2

   Sprinkle the flour over the leeks and stir well to form a roux. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.

   💡 Proffstips: Cooking the flour for a minute or two removes the raw flour taste.
3. 3

   Gradually whisk in the vegetable broth and white wine, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly.

   💡 Proffstips: Adding liquid gradually helps create a smooth soup base.
4. 4

   Reduce the heat to low and let the soup simmer gently for about 15 minutes, allowing the flavors to meld and the leeks to become very tender.

   💡 Proffstips: Simmering on low heat prevents the soup from scorching.
5. 5

   In a separate bowl, combine the grated Gruyère and Vacherin Fribourgeois cheeses. Gradually add the cheese to the simmering soup, stirring constantly until fully melted and the soup is smooth. Do not boil the soup after adding the cheese.

   💡 Proffstips: Adding cheese slowly and stirring prevents it from clumping.
6. 6

   Stir in the heavy cream. Season the soup with salt and white pepper to taste. Heat through gently without boiling.

   💡 Proffstips: Taste and adjust seasoning carefully, as cheese can be salty.
7. 7

   Ladle the hot soup into bowls. Garnish with fresh chopped chives before serving.

   💡 Proffstips: Serve immediately with crusty bread for dipping.