Canadian Gouda and leeks soup

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 25
Portions 6
Freezing No


  • 50 ml (1/4 cup) of butter
  • 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of cremini mushrooms
  • 1 large onion, sliced in two then into thin slices
  • 1 minced garlic clove
  • 60 ml (1/4 cup) of all-purpose flour
  • 2 cans of chicken broth or beef concentrated
  • 625 ml (2 1/2 cups) of water
  • 6 roasted rye bread slices, sliced in three
  • 500 ml (2 cups) of grated canadian Gouda cheese
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  • In a casserole, melt butter at medium heat. Add Les Cultures de chez nous sliced leeks, mushrooms, onion and garlic. Cook while stirring for 5 minutes or until vegetables softens. Remove casserole from heat. Spray flour over vegetables and mix well. Slowly add broth and water and mix. Set back casserole over heat. Cook at medium heat, while stirring, until preparation boils and thickers.
  • Reduce heat and simmer covered for 15 minutes or until vegetables tenders. Slowly pour soup in the mixer. Cover and mix at high speed until vegetables reduces into soft puree. Salt and pepper.
  • With a ladle, divide soup into six oven safe bowls. Garnish each bowls with three bread pieces and with cheese. Bake under preheated oven grill for about 4 minutes or until cheese melt and lightly browns. Serve right away.

Chef's notes