Quick recipe finder Leek soup with chilli and cheese croutes

Preparation time

less than 30 mins

Serves

Serves 1

Dietary

Vegetarian

By Richard Phillips From Ready Steady Cook

Ingredients

For the soup

• 2 tbsp olive oil
• ½ onion, chopped
• 1 garlic clove, finely chopped
• ½ leek, green part only, chopped
• 400ml/14fl oz vegetable stock
• 3 tbsp double cream
• salt and freshly ground black pepper

For the croûtes

• 3 slices French stick
• 85g/3oz mature cheddar, grated
• 1 red chilli, de-seeded and finely chopped

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the soup, heat the oil in a pan and gently fry the onion, garlic and leek for about 3-4 minutes, or until softened. Add the stock and simmer for 4-5 minutes, then stir in the cream. Season, to taste, with salt and freshly ground black pepper then blend until smooth with a stick blender.

3. For the croûtes, arrange the slices of bread on a tray and bake in the oven for 2-3 minutes, or until crisp. Remove from the oven, sprinkle over the cheese and chilli and return to the oven for a further 3-4 minutes, or until the cheese is melted.

4. Serve the soup in a bowl with the croûtes on the side.