Ingredients

- 80 grams of butter

- 3 leeks

- 3 green onions, chopped

- 2 onions, chopped

- 2 carrots, thinly sliced

- 1/2 celery root, finely chopped

- 250ml cream (could by light or heavy)

- 2 dices tomato cans (about 800g total)

- 1/2 cup chopped basil

- Salt and freshly ground black pepper

- 1 teaspoon sugar

- 1 tablespoon flour

- 4 cups of fresh vegetable soup (or water with bouillon)

Goat Cheese Cream:

- 1 cup of milk

- 300 grams of soft goat cheese

Chop all vegetables: celery root, onions.

Slice the white part of the leeks and dice the green onions.

Slice the carrots. Melt the butter in a pot and add the vegetables.

Steam 10 minutes covered. Stir occasionally. Add tomatoes and flour.

Cook for 3 minutes. Season with salt, pepper and sugar.

Add the broth. Bring to a boil. Cook over low heat about 40 minutes.

Puree to a smooth soup using a stick blender.

Add the herbs and cream and bring to simmering point.

Make the goat cheese cream: Put the milk and the goat cheese in a pot and bring to boil. Stir well and cook over low heat until cheese melts and mixture thickens.

Serving – Add a spoon of goat cheese to each soup bowl. Serve warm.