Leeks are plentiful during the winter months and this leek soup is a great way to use them.This recipe is from ” Moro East” by Sam and Sam Clark. If you have some Picos de Europa cheese ( which you might find in a Spanish delicatessan such as Brindisi in London, or El Colmado in Bristol) use it, but Stilton or Roquefort work well too.
- 750 g leeks trimmed, halved lengthways and washed well
- 6 tbsps olive oil
- 80 g unsalted butter
- 2 medium potatoes peeled and very thinly sliced
- 2 plump cloves garlic peeled and thinly sliced
- 6 grates nutmeg
- 1 rounded tsp fresh rosemary leaves finely chopped
- 1.25 litres hpt fresh vegetable stock
- 2 tbsps fresh flat leaf parsley finely chopped
- 100 g Picos de Europe, stilton or roquefort
- Seperate the light greeen tops from the whites of the leeks and whizz the green tops in a food processor.Thinly slice the white part of the leeks.
- Heat the olive oil and butter over a medium high heat in a large saucepan. When the butter foams add the leeks and a good pinch of salt. Cover and cook for 10 minutes, stirring often, until softened.
- Reduce the heat to medium and add the potatoes, garlic, nutmeg and rosemary. Cook uncovered for 20 minutes more, stirring often.
- When the potatoes are soft and the leeks sweet mash well with a potato masher . Add the hot stock until the soup is as thick as you like it. Bring to the boil, season with salt and pepper and stir in the parsley.
- Serve in bowls, crumbling the cheese over the top.
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