Leek and ap­ple soup with cheese and bread

The Irish Times Magazine - - FOOD -

In­gre­di­ents Olive oil 750g leeks 1 large ap­ple 2 dried bay leaves 1 litre stock ( chicken or veg­etable) Juice of a le­mon 4 slices of bread 4 slices of your favourite cheese

Method 1. Pre­pare the leeks and chop finely. Warm a saucepan and add some olive oil. Cook the leeks un­til soft but not coloured. Sea­son well with salt and pep­per. Cover with a lid and put on the low­est flame to help with the cook­ing. 2. Core and chop the ap­ple, add to the leeks, along with the bay leaves and the stock. 3. Bring to the boil, then sim­mer for 10 mins. 4. Toast the bread on both sides and place on the top of the soup fol­lowed by the cheese. You can serve as it is or place un­der a hot grill un­til the cheese starts to bub­ble. Tips: Dou­ble the recipe to have the soup as a main course. Re­place the ap­ple with pear and use blue cheese on the top.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.