Leek and Onion Soup with Radish Leaves

Ingredients

• 1 bunch spring onions
• 1 clove garlic
• 2 tbsp olive oil
• 0.5 tsp flour
• 500 ml vegetable broth
• 150 ml Heavy Cream
• Salt
• black pepper (freshly ground)
• nutmeg
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• 150 g Camembert cheese
• 8 slices baguette
• 8 young, tender radish leaves

Instructions

1. 1.

   Wash and trim the spring onions, then slice them into thin rings. Peel and finely chop the garlic. Sauté both in hot oil, dust with flour, then pour in vegetable broth and cream. Season with salt, pepper, nutmeg, lemon zest, and lemon juice. Let simmer gently for about 5 minutes.

2. 2.

   Meanwhile, cut the Camembert into 8 slices and place one slice on each baguette slice. Broil under the oven grill until golden brown. Wash the radish leaves, dry them, finely chop, and sprinkle over the soup. Serve with the warm cheese‑bread on the side.