A warming and hearty soup for cold days.
Ingredients
Serves 4
- 2 tbsp oil
- 100g bacon, cut into lardons,
- 1 onion, finely sliced
- 2 leeks, finely sliced
- 2 garlic cloves, crushed
- 1 tbsp. fresh oregano leaves + extra to serve
- 2 large rooster potatoes, grated or chopped finely
- 700 ml vegetable stock, warmed
- 100ml cream
For the crouton
- 4 slices bread, cut into pieces
- 100g bacon, cut into lardons
- 1 clove garlic, chopped
- 2 tbsp parsley, chopped
- Salt and freshly ground black pepper
Method
- In a large pan, over a medium hight heat, sear the bacon pieces for 30-60 seconds then add the white part of the leeks, onions, garlic.
- Season with salt and pepper, then cook for about 3 - 5 minutes until softened without colouration. Add the potatoes and the vegetable stock and bring to boil. Cover with a lid and let the soup simmer very gently for a further 15-20 minutes or until the vegetables are softened.
- In the meantime, in a second saucepan filled with boiling water. Add the bicarbonate of soda and salt. Add the green part of the leek and boil for 3-5 minutes until just softened. (The bicarbonate of soda will help keep the green colour of the leeks.)
- Remove from the water into a colander and cool the leeks to stop them overcooking in cold water for 2 minutes. Remove from the water and keep aside until needed.
- When the vegetables in the soup saucepan are soft, remove from the heat and add the boiled green leek pieces.
- Using a stick blender, process the soup until smooth. Check the seasoning and add the if using cream. Check the texture and add some water if needed to loosen the texture.
- In the meantime, prepare the crouton. In a saute pan, cook the bacon pieces and add some butter. add the garlic and bread pieces. Toast shaking g the pan to colour the breads pieces until nicely coloured.
- Remove from the heat and sprinkle with parsley. Keep aside.
- Serve the soup with a swirl of extra cream and scatter the croutons over the soup.
Enjoy Immediately.
