Ingredients
- 5 leeks
- 2 bouillon (cubes)
- 1,900 ml water
- 500 gr edam (shredded)
- 240 ml milk
- 95 gr wheat flour (whole)
- 60 ml whipping cream
- 1 gr mace (ground)
Cheese Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.
