Cheese Soup with Butter-Roasted Bread Cubes

by Thorleif Bundgaard

Ingredients:

• 25 gram butter
• 2 spoon flour
• 1 liter bouillon (vegetable)
• 200 gram cream cheese (unflavored - natural) possibly.
• 1-2 deciliter cream
• 1 leek cut in very thin rings
• 1/2 teaspoon coarse salt
• pepper

• Butter roasted bread cubes:
  • 4 slices of whitebread
  • 25 gram butter
  • 1/2 teaspoon paprika

Directions:

Melt the butter in a thick bottomed pot. Add flour and let it combine. Add 1/4 of the bouillonen, and when it boils, then add the rest piece after piece. Let the soup boil thoroughly. Add the cream cheese and possibly the cream. Let the soup boil at low heat until the cheese has melted. Add the leek rings and heat the soup. Taste with salt and pepper.

Butter roasted bread cubes:

Cut the bread in small cubes.
Let the butter melt on a pan, and add paprika.
Let it fry a little and roast the bread cubes.
Serve with the soup.

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