Silky Leek Cream Soup with Crispy Croutons

Remove the outer leaves of the leeks, cut off the root end and the upper, drier part, then wash thoroughly. Peel the shallot, then slice it thinly along with the leeks.

In a pot, heat 50 g of ghee butter, add the chopped leeks and shallots, then sauté over medium heat for about 5 minutes. After that, pour in the vegetable broth and bring to a boil. Reduce the heat and cook for 10–15 minutes until the leeks are completely tender.

While the soup is cooking, prepare the croutons: cut the toast bread into small cubes. Heat a dry pan, add the bread cubes, and toast them over medium heat until golden brown on all sides (this takes about 5 minutes).