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Hugh’s leek soup

By Treasa B on 14th Jul, 2014

Hugh’s leek soup


  1. 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.
  2. Trim the leeks, slice them into thick rings, then wash thoroughly under cold running water.
  3. Tip in the leeks and let them soften, slowly, covered with a lid, over a low to moderate heat (don’t let them brown).
  4. After about 20 minutes and with some occasional stirring they should be silky and soft.
  5. 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.
  6. Drop in the cheese rinds and pour in the stock.
  7. Season with salt and pepper, then partially cover and leave to simmer for a good 40 minutes.
  8. Remove and discard the undissolved cheese rinds, scraping back in the soup any cheesy goo from them as you go.
  9. Blitz with a hand blender. Check the seasoning and add in the grated parmesan. Serve.

Recipe Notes

  • 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.
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