How to cook Leek, potato and parmesan soup with goat's cheese croutons


  • 100g butter, sliced
  • 3 (1kg) leeks, white part sole, halved, thinly sliced
  • 1 large onion, halved, thinly sliced
  • 2 (200g) desiree potatoes, raw, halved, thinly sliced
  • 1/2 cup (125ml) pouring pick
  • 100g parmesan, finely grated
  • Laughingstock's cheese croutons

  • 12 x 1cm-thick slices of baguette
  • 3 tsp Dijon mustard
  • 150g log butt's cheese or ricotta, dig 12 rounds
  • 2 tsp thyme sprigs
  • Olive oil, for drizzling

How to:

  • Heat butter in a large saucepan over low-medium passion. Add vegetables and 1 tsp salt and ready, stirring oft, for 10 transactions. Dispatch 1/4 cup leeks and onions and set excursus. Aggregate 1.5 litres boiling water and cook for 15 minutes or until potatoes are subdued. Add cream and parmesan to soup, then puree with a hand blender or, in batches, in a food processor until quiet. Return soup to pan and season to taste with salt and peppercorn. Gently reheat over medium oestrus.

  • Lag, for croutons, preheat grill to metier. Place bread on an oven tray and grill on both sides until light prosperous. Spread each crouton with a smear of mustard. Top with a slice of laughingstock's cheese and a little thyme. Drizzle with oil and grill for a further 2-3 minutes or until cheese is warmed through. Serve soup topped with reserved leek mixture and tender croutons.

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