light and summery

Spring Leek Velouté

Set the scene for a sophisticated evening with this light and summery soup – guaranteed to wow guests from the first mouthful.


200g whites of leeks
120g fine sliced greens of leeks
200g potatoes
100g shallots
1 clove of garlic
125g unsalted butter 
1 litre light chicken or vegetable stock
375ml double cream
150g Cheshire cheese
50g bread crumbs 
Fresh thyme leaves


Chop the white leeks, shallots and garlic and sweat them in a pan with the butter. 

Peel and chop the potatoes, place in a separate pan with half the stock and cook through. 

When the leeks are soft, add the remaining stock and simmer for 10 minutes. Add the cream and the greens of the leeks and bring to the boil.

Mix the cooked potatoes and leeks together, blitz in a blender and pass through a sieve.

Blend the cheese with the thyme, bread crumb and a pinch of black pepper. Bake at 200˚C for 4 mins, allowing to cool before crushing to form crumbs.

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