- 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
Cut the Capra Sarda cheese into cubes.
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.
Finely mince the shallot, cut the leeks into julienne and the potato into small cubes.
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.
Once cooked, add the Capra Sarda cheese cut into small pieces and blend everything.
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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