Cheesy Leek Soup
Cheesy Leek Soup
Serves 4
Takes 1hr
Ingredients
1kg leeks
2 tbsp olive oil
1 reduced-salt vegetable stock cube, made up to 800ml
4 slices crusty bread
120g streaky bacon, cut into 2cm pieces (optional)
2 garlic cloves, crushed
2 tsp cornflour
100ml single cream
1 tbsp wholegrain mustard
100g mature Cheddar, grated
75g Stilton, crumbled (or use more Cheddar)
⅛ tsp freshly grated or ground nutmeg
Method
1) Discard any damaged dark green leek leaves (or see tip, above right). Cut the rest into 1-2cm squares. Rinse well in a sieve, drain and set aside. Cut the white/light green parts of the leek lengthways, then slice into 1cm strips.
2) Heat 1 tbsp oil in a large, lidded saucepan over a medium heat. Add the lighter parts of the leeks, seasonwith a little salt and cook for 10 mins until well softened. Reduce the heat to low, add 400ml stock, then cover and simmer for 20 mins.
3) Preheat the oven to gas 6, 200°C, fan 180°C. Cut the bread into 2cm cubes, tip into a mixing bowl and toss with 2 tbsp water. If using, put the bacon pieces on a baking tray; bake for 5 mins. Add the bread and dark green leek parts, drizzle with the remaining oil and stir to coat. Bake for 15 mins, stirring a few times, until everything is crisp.
4) Stir the garlic into the leek pan and cook, uncovered, for 5 mins. Mix the cornflour with 1 tbsp cold water and add to the pan with the rest of the stock. Bring to a simmer and cook for 5 mins to thicken.
5) Reduce the heat to low and stir in the cream, mustard, cheese and nutmeg; season. Simmer for 2 mins, then divide between 4 bowls. Top with the bacon and leek croutons.
Tip: Store the soup and croutons separately in airtight containers in the fridge for up to 3 days.