Leek soup Recipe
- dash olive oil
- ½ onion, chopped
- 1 garlic clove, peeled and finely chopped
- ½ large leek, chopped
- 150ml/5¼fl oz hot vegetable stock
- 150ml/5¼fl oz whole milk
- salt and freshly ground black pepper
- 1 tbsp double cream, to serve
- 1 tsp chopped fresh chives, to serve
- Heat the olive oil in a small saucepan, add the onion, garlic and leek and sauté for 4-5 minutes, or until softened but not coloured.
- Add the vegetable stock, milk and seasoning and bring to the boil. Simmer for six minutes, then remove from the heat and allow to cool slightly. Pour into a food processor and blend until smooth.
- To serve, pour into a bowl and garnish with a swirl of double cream and chopped chives.
