| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 450 |
g |
Leeks, washed and trimmed |
|
|
1lb |
| 175 |
g |
Button mushrooms, wiped and |
|
|
sliced |
|
|
6oz |
| 1 |
|
Stick celery, scrubbed and |
|
|
chopped |
| 1 |
|
Onion, peeled and chopped |
| 55 |
g |
Unsalted butter, 2oz |
| 3 |
|
Sprigs fresh thyme, 3 to 4 |
| 2 |
pt |
Water |
| 300 |
|
Double cream, 1/2 pint |
|
|
Salt and ground black pepper |
| 4 |
|
Thick slices white bread |
| 1 |
|
Fat clove garlic |
| 4 |
T |
Olive oil, 4 to 5 |
INSTRUCTIONS
Wash, peel and slice the leeks, removing the dark green ends. In a
large heavy pan, melt the butter and sweat the prepared vegetables.
Add the water, seasoning and thyme. Bring to the boil, then reduce to
a simmer and cook until the vegetables are tender. Remove the thyme
and discard. Liquidise the soup then pass through a coarse sieve to
remove any stringy bits. Rinse the pan then return the soup to it and
add the cream. Reheat the soup and adjust seasoning. Remove the
crusts from the bread. Cut the garlic clove in half horizontally and
rub over the surface of the bread slices. Cut the bread into cubes.
Heat a heavy frying pan and add the oil. Heat until the oil is hazy
then fry the bread cubes, turning them frequently until golden and
crisp. Remove with a slotted spoon and drain on kitchen paper. Serve
the soup in bowls with a sprinkling of croutons. Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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