Hugh’s leek soup
- Melt the butter in a heavy-based pan, add the onions and fry gently for a few minutes. Add the garlic and cook for a further minute.
- Trim the leeks, slice them into thick rings, then wash thoroughly under cold running water.
- Tip in the leeks and let them soften, slowly, covered with a lid, over a low to moderate heat (don’t let them brown).
- After about 20 minutes and with some occasional stirring they should be silky and soft.
- While the leeks are softening, peel the potatoes and cut them into chunks. Add them to the leeks when they are soft and let them cook for 5 minutes or so.
- Drop in the cheese rinds and pour in the stock.
- Season with salt and pepper, then partially cover and leave to simmer for a good 40 minutes.
- Remove and discard the undissolved cheese rinds, scraping back in the soup any cheesy goo from them as you go.
- Blitz with a hand blender. Check the seasoning and add in the grated parmesan. Serve.
- If you don’t have rinds, then use about add an extra 5 or so tablespoons of parmesan and put them in the soup along with the potatoes.
- For vegetarians: replace parmesan cheese with a hard cheese aternative made with a vegetarian rennet.