Potato, leek and rocket soup with blue cheese croutons
YOU WILL NEED
For the soup 4 tbsp butter 4 spring onions, chopped
2 medium-sized leeks, chopped 2 sticks of celery, chopped 2 large potatoes, peeled and cubed 600ml vegetable stock 300ml single cream A big handful of rocket leaves, roughly chopped Sea salt Black pepper For the croutons 1 tbsp olive oil 2 slices of bread, cut into chunks 100g blue cheese, grated or chopped
DIRECTIONS
■ Melt the butter in a heavy-based saucepan and add the spring onions, leeks, celery and potatoes. Fry on a low heat for 10 minutes to soften slightly.
■ Add the stock and cream and cook on medium heat for a further 15-20 minutes.
■ When the soup is cooked, add the rocket, season to taste and blend to a smooth, creamy consistency.
■ To make the croutons, heat the oil in a frying pan and pan fry the bread chunks for a few minutes until they’re crisp and lightly browned. Add the blue cheese and allow it to just melt so that it coats the crispy croutons.
■ Serve the croutons immediately with the soup.
Recipe and image courtesy of Seasonal Spuds, seasonalspuds.com