Leek Velouté with Bacon
with cress & homemade croutons
The lower end of the leek is the tastiest part. Cut off the root and slice the rest. Remove the outer leaves and the top part, which is tougher and not as tasty.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
1 piece
Leek
100 g
Potatoes
2 slice
Bacon
10 g
Cress
75 g
Cooking cream
(Contains Milk)
1 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
½ piece
Onion
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
1.5 tablespoon
Olive oil
1 tablespoon
White wine vinegar
250 milliliters
Water
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Crush or mince the garlic. Halve the leek lengthways and then cut into crescents. Chop the onion into half rings. Peel and dice the potatoes.
Did you know... the majority of the leek's nutrients are in the green part at the top. It is rich in vitamin B6, which is essential for muscles and immunity.
Carefully separate the bacon slices and transfer to a parchment-lined baking sheet. Bake in the oven for 8 - 10 minutes.
Heat a generous drizzle of olive oil in a soup pot over medium heat. Fry the garlic and onion for 1 minute, then add the potatoes and leek and fry for 2 - 3 minutes. Deglaze with the white wine vinegar and the water, then crumble in the stock cube (see pantry for amounts). Bring to a boil and allow to cook for 15 minutes, covered.
Roughly chop the cress. Dice the baguette into 3cm chunks. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the baguette for 6 - 8 minutes or until evenly browned, so as to make croutons. Drizzle with extra oil if necessary, then season to taste with salt and pepper.
Reserve some cress to use as garnish and then add the rest to the soup. Allow to cook for another 5 minutes, then use an immersion blender to process into a smooth and creamy soup (see Tip). Add the cream and the butter, then season generously with salt and pepper.
Tip: add extra water as necessary if the soup is too thick for your liking.
Cut or tear the bacon into smaller pieces. Serve the soup in bowls and top with the bacon and croutons. Garnish with the reserved cress and drizzle with extra virgin olive oil as preferred.