FAST

PUREED LEEK SOUP WITH CAPRA SARDA CHEESE HEART

EASY | 30 minutes

Ingredients

4 people
  • Shallot ½
  • Butter 100 g
  • Leeks 2
  • Medium-sized potato 1
  • Capra Sarda 200 g
  • Vegetable broth 750 ml
For the breading
  • Flour to taste
  • Eggs to taste
  • Oil for frying to taste

Method

1

Cut the Capra Sarda cheese into cubes.

2

Keep half aside and prepare the rest for decoration. Flour the cheese pieces, put them in the beaten egg and fry them in boiling oil until they are golden.

3

Finely mince the shallot, cut the leeks into julienne and the potato into small cubes.

4

Brown the shallot with butter, then add the leeks and the potato. Add two glasses of vegetable broth, cover and cook for about 20/25 minutes.

5

Once cooked, add the Capra Sarda cheese cut into small pieces and blend everything.

6

Plate the pureed soup up and decorate each dish with the breaded and fried Capra Sarda cheese.

RECIPE BY: Luisa Bayre and her staff

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PUREED LEEK SOUP WITH CAPRA SARDA CHEESE HEART

30 minutes

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