Leek and apple soup with cheese and bread
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.