Leek Soup With Herby Croutons |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Herby croutons and soft cheese make this simple leek and potato soup extra-tasty. Ingredients:
2 tablespoons vegetable oil |
1 potato, peeled and very finely cubed |
1 lb leek, washed and chopped |
4 cups vegetable stock |
9 ounces soft spreadable cheese with garlic and herbs |
salt & freshly ground black pepper |
4 slices white bread |
3 1/2 ounces soft spreadable cheese with garlic and herbs (or plain if preferred) |
chopped chives (to garnish) |
Directions:
1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes.
2. Add the vegetable stock, bring to the boil and cook for 20 minutes.
3. Put the soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.
4. Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese.
5. Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.
6. Heat the soup through gently, but do not boil.
7. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.
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