- For the Soup
- 30g salted butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 3 large potatoes, scrubbed and cubed
- 2 leeks, trimmed and sliced
- Half teaspoon of fresh thyme
- 800ml of Essential Cuisine Chicken or Vegetable Stock
- 100ml double cream
- For the Toasts
- 4 slices of rustic style bread
- 2 tablespoons rapeseed oil
- 1 garlic clove, peeled and left whole
- 120g Cheshire cheese, sliced
- Half teaspoon fresh thyme (optional)
Rustic Leek and Thyme Soup
Rustic Leek and Thyme Soup
Serves 4
Ingredients
Method
Melt the butter in a pan over a low heat, add the onion and garlic and swear for a few minutes. Add the sliced leeks and cook for a few minutes more.
Add the cubed potato and fresh thyme and stir until everything is coated in butter.
Make up the Essential Cuisine Chicken or Vegetable Stock with boiling water and pour over the vegetables. Cook for 8-10 minutes, or until the potatoes are completely cooked through.
Stir through the cream and remove the pan from the heat.
For the toasts; place the bread on a baking tray and drile with the rapeseed oil. Bake in the oven at 180'c for 2-3 minutes on each side, or until crisp and golden-brown on both sides.
Rub the bread with the garlic clove, crumble the cheese evenly over the bread and finish with a little sprinkling of thyme if using. Melt under a hot grill until the cheese is bubbling and serve alongside the soup.
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