Creamy Leek & Potato Soup
with Gruyère crostini, herb oil & toasted pumpkin seeds
MISE EN PLACE
The day before:
- Make the soup and then reheat shortly before serving
Earlier in the day:
- Bake the crostini
- Make the herb oil
- Toast the pumpkin seeds
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Potatoes
1 piece
Garlic
½ piece
Onion
¾ piece
Leek
5 g
Fresh flat leaf parsley & chives
½ piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
25 g
Grated Gruyère DOP
(Contains Milk)
100 milliliters
Heavy cream
(Contains Milk)
5 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
2 tablespoon
Extra virgin olive oil
250 milliliters
Low sodium vegetable stock
1 teaspoon
White wine vinegar
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 200°C. Prepare the stock.
- Peel and smash the garlic. Chop the onion and slice the leek into thin rings.
- Melt the butter in a soup pot over medium-high heat and fry the onion, garlic and leek for 5 - 6 minutes.
- Peel and dice the potato, then transfer it to the soup pot.
- Add the mustard, stock and cream, then bring to a boil and cover with the lid. Allow to simmer for 7 - 8 minutes.
- Slice the bread and transfer to a parchment-lined baking sheet. Drizzle with the olive oil and season with salt and pepper.
- Top with three quarters of the Gruyère and then bake in the oven for 6 - 8 minutes.
- Finely chop the herbs and set aside a third of the chives to use later as garnish.
- Transfer the rest of the herbs to a small bowl. Add the extra virgin olive oil and season to taste with salt and pepper, then mix well to combine.
- Meanwhile, heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Add the white wine vinegar to the soup, then use an immersion blender to process until smooth. Season to taste with salt and pepper.
- Serve the soup in bowls and top with the herb oil, the toasted pumpkin seeds and the rest of the Gruyère.
- Serve the crostini alongside and garnish with the reserved chives.