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
- 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
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?