Buttery leek soup with croûtons

AT A GLANCE

  • Serves 4 - 6 people

A hearty soup makes a fast, comforting meal, while croûtons are a great way to use up bread. 

  • 80 gm butter, coarsely chopped
  • 4 leeks (white part only), thinly sliced
  • 330 gm Desiree potato, cut into 3cm pieces
  • 1 litre (4 cups) chicken stock
  • 300 ml pouring cream loaf crusty sourdough bread, crusts removed, coarsely torn into 1cm croûtons
  • 2 tbsp flat-leaf parsley, coarsely chopped
01   Heat half the butter over medium heat in a large saucepan, add leeks, a good pinch of sea salt flakes and 8 grinds of black pepper. Increase heat to high and cook until leeks start to soften (2-3 minutes). Add potato and stock, bring to the boil, and cook over high heat until potato is falling apart (30 minutes), adding cream in last 2 minutes of cooking. Blend with a stick blender and season to taste.
02   Meanwhile, heat remaining butter in a frying pan over medium-high heat, add croûtons and toss until evenly golden (3-5 minutes). Add parsley and toss again, then serve soup in bowls and top with croûtons.

Topics:

LEEKS, PARSLEY, WINTER, POTATOES, MAIN, MODERN AUSTRALIAN, SOUP, BREAD, FAST

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

CLAIRE DELMAR

FEATURED IN

Aug 2013

Aug 2013

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