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Leek and Potato Soup with Camembert croûtes - Soup
Leek and Potato Soup with Camembert croûtes - Soup
General information: Cheese:Camembert Le Rustique Serves: 4 Preparation time: 10 mn
Description: This creamy soup makes a warming lunch served with crusty bread. Top with crème fraîche and garnish with crispy fried leeks.
Ingredients: 1 tbsp olive oil 4 leeks, sliced and cleaned 350g/12oz old potatoes, peeled and sliced 600ml/1pt stock 1 (85g) bag watercress 225g/8oz French Camembert, sliced, preferable Le Rustique camembert 100ml/4floz milk 8 thin slices French bread
Preparation: Heat the oil in a large pan, add the leeks and potatoes and fry for 5 mins or until soft. Add the stock, cover and simmer for 10 mins or until soft. Add the watercress and simmer for 2 mins. Transfer the soup to a food processor, add 150g/5oz of the Camembert and the milk and blend until smooth. Gently reheat the soup and season to taste. Preheat the oven to 200°C/400°F/Gas Mark 6. Lay the bread in a single layer on a baking tray and bake for 5 mins until crisp. Top with the remaining French Camembert and bake for 2 mins until the cheese melts. Serve topped with crème fraîche and crispy fried leeks, with the croûtes on the side.
General information: Cheese:Camembert Le Rustique Serves: 4 Preparation time: 10 mn
Description: This creamy soup makes a warming lunch served with crusty bread. Top with crème fraîche and garnish with crispy fried leeks.
Ingredients: 1 tbsp olive oil 4 leeks, sliced and cleaned 350g/12oz old potatoes, peeled and sliced 600ml/1pt stock 1 (85g) bag watercress 225g/8oz French Camembert, sliced, preferable Le Rustique camembert 100ml/4floz milk 8 thin slices French bread
Preparation: Heat the oil in a large pan, add the leeks and potatoes and fry for 5 mins or until soft. Add the stock, cover and simmer for 10 mins or until soft. Add the watercress and simmer for 2 mins. Transfer the soup to a food processor, add 150g/5oz of the Camembert and the milk and blend until smooth. Gently reheat the soup and season to taste. Preheat the oven to 200°C/400°F/Gas Mark 6. Lay the bread in a single layer on a baking tray and bake for 5 mins until crisp. Top with the remaining French Camembert and bake for 2 mins until the cheese melts. Serve topped with crème fraîche and crispy fried leeks, with the croûtes on the side.
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