Try this delicious soup for a light lunch and a healthy start to the week.
Potato and leek soup with cheese straws
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
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
1 pack puff pastry
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.