Potato and Leek Soup with Cheese Straws

Try this delicious soup for a light lunch and a healthy start to the week.

Potato and leek soup with cheese straws

Ingredients

1 large onion, chopped
4 large leeks
200g potato, diced
1oz butter or 1tbsp olive oil
1 1/2 pints vegetable stock
10fl oz semi skimmed milk
Salt and freshly ground black pepper
A little cream to garnish

Method

Wash the leeks thoroughly and chop finely
Melt the butter and add the chopped onions, leeks and potato. Add salt and pepper and sweat vegetables over a low heat for around 10-15 minutes. Remove just a few leek strips for garnish
Add the stock and milk, cover and simmer for 15 minutes.
Leave to cool a little
Place in a blender and blend to a puree
Return to the pan and heat gently
Before serving, sprinkle with leek strips
Serve with a swirl of cream and warm cheese straws

Cheese straws

1 pack puff pastry
1 egg
Mature Cheddar

Roll puff pastry to a rectangle, brush with beaten egg and sprinkle with grated cheese. Press cheese onto pastry. Rest the pastry in the fridge for 30-40 minutes. Cut into strips 3/4 in wide. Hold one end of each strip and twist into a coil. Carefully place onto a baking tray, lined with greaseproof paper, and bake at 200C gas 6 for 20-25 minutes.

 Serve warm with the soup.