Boursin cheese and leek soup


  • 1 courgette
  • 2 leeks
  • 1 package of Boursin cheese
  • 1 cube of stock
  • 2 nobs of butter
  • Butter
  • Salt
  • Pepper


  • Brown the courgette and the leeks (which should be cut into smaller bits) in two nobs of butter in a large pot.
  • Add just enough water to cover the vegetables as well as the cube of stock.
  • Simmer for at least 45 minutes.
  • Stir and add the Boursin, salt and pepper.
  • When serving accompany with some small leek slices.

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