Creamy Leek Soup with Whole Grain Croutons

Wash the leek thoroughly, remove the outer leaves and ends, and cut the rest into fine rings. Peel the shallots and finely dice them as well.

Heat 50 g of clarified butter in a large pot. Sauté the leek and shallots in it over medium heat for about 5 minutes until translucent. Pour in the vegetable broth, bring to a boil, and simmer over low heat for 10–15 minutes until the leek is soft.

Meanwhile, cut the whole grain toast bread into small cubes. Heat a pan without fat and toast the bread cubes in it over medium heat for about 5 minutes until golden brown and crispy.