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Leek, potato and parmesan soup with goat's cheese croutons
Leek, potato and parmesan soup with goat's cheese croutons
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Award-winning creamy soup.
Ingredients:
  • 100g butter, chopped
  • 1kg leek
  • 1 large onion, halved, thinly sliced
  • 200g potato
  • 125ml cream
  • 100g parmesan, finely grated
  • 12 x 1cm-thick slices of baguette
  • 17.70 gm Dijon mustard
  • 150g log goat's cheese or ricotta, cut into 12 rounds
  • 2 tsp thyme sprigs
  • Olive oil, for drizzling
Instructions:
  • In a large saucepan, melt butter over low-medium heat. Stir in vegetables and 1 teaspoon of salt, cook while stirring frequently for 10 minutes. Set aside 1/4 cup of leeks and onions. Pour in 1.5 liters of boiling water and simmer for 15 minutes until the potatoes are tender. Stir in cream and parmesan, then blend the soup until smooth using a hand blender or food processor. Season with salt and pepper to taste. Gently reheat the soup over medium heat. Enjoy!
  • Preheat grill to medium. Place bread on a tray and grill both sides until light golden. Spread mustard on each crouton, then top with goat's cheese, thyme, and a drizzle of oil. Grill for 2-3 minutes more until cheese is warm. Serve soup with leek mixture and warm croutons on top.

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