Monday, 4 February 2013

Leek and Roquefort Soup

The idea for this soup came about after one lunchtime, when I found three leeks at the bottom of the fridge drawer starting to turn a bit crinkly and brown. I knew they'd only be good for soup - and thanks to a recent blue cheese binge I had some roquefort open in the fridge. I decided to combine the two and the results were completely delicious. 

I like to blitz the cooked vegetables so that you get something between smooth and very chunky - it's good to have a few chunks of leek in there for texture. And then the roquefort is melted in at the end. Tasty, warming and economical - this one's a keeper. 

Leek and Roquefort Soup

leek and roquefort soup

Serves 4
Ingredients

  • 1 tbsp butter and a drizzle of olive oil
  • 3 medium-sized leeks, washed, trimmed and sliced into chunky rounds
  • 1 small Maris Piper potato, chopped into approx. 1cm pieces
  • 2 small garlic cloves, crushed
  • 1 small white onion, roughly chopped
  • 500ml chicken stock
  • 40g (or to taste) Roquefort cheese, at room temperature


Method
First, melt the butter in a medium-sized saucepan and drizzle over the oil. Gently fry the leeks, potato, onion and garlic until the leeks have softened - this will take about 5-7 minutes. Once they're soft, pour over the stock and continue to simmer away gently until the potatoes are completely tender - pierce one with a sharp knife to make sure. 

Blend the soup, to your preference, and break up the cheese with your fingers. Drop the cheese into the soup and stir, so it melts. I usually start with about 40g and then melt that in, tasting and adding more if I think it needs it. Heat the pan gently over a very low heat if you need to. Taste, and season with salt and pepper before serving. I love this soup served piping hot, with some buttered granary bread alongside. 

What are your favourite recipes for leeks? 

No comments:

Post a Comment