Yield: 6 servings

Prep time: 40 minutes

Level: Medium

Ingredients:

Soup:
2 tablespoons olive oil
2 leeks, white part only, sliced
1 small carrot, diced
8 medium potatoes, diced
2 cloves garlic, crushed
1 8-ounce container heavy cream
4 slices Tnuva Hickory-Smoked Edam Cheese, cut into strips
3.5 ounces smoked salmon, cut into very thin strips (optional)
1/8 teaspoon nutmeg
Salt and pepper to taste

Puff pastry topping:
1/3 package Maadanot frozen rolled puff pastry dough, thawed according to package directions
2 slices Tnuva Edam Cheese, cut into tiny pieces
1 egg

Instructions:

1. Heat oil in a medium pot and saute the leeks until golden. Add carrot, potato and garlic and saute for another two minutes. Add the cream and enough water to cover the vegetables. Bring to a boil, then simmer over medium heat for another half hour until the vegetables are soft.
2. Add nutmeg and Tnuva Hickory-Smoked Cheese and bring to a boil until cheese is melted. Remove from heat and using an immersion blender, blend until smooth. Season with salt and pepper and add smoked salmon if using.
3. Prehat oven to 390 ⁰F.
4. Slice the Maadanot Puff Pastry dough into a large square. Cut out 6 circles that are slightly wider than the diameter of your ovenproof soup bowl. Divide the soup into 6 bowls, and sprinkle Tnuva Edam cheese on top. Cover each bowl with a circle of dough.
4. Press the edges of the dough to the sides of the bowls and brush with beaten egg. Bake for about 15 minutes or until lightly browned. Serve immediately.