Leek and carrot 'cappuccino' with cheesy croutes

Ingredients

  • 1 tbsp olive oil
  • ½ leek, finely chopped
  • 4 baby carrots, finely chopped
  • ½ onion, finely chopped
  • 75ml/2½fl oz hot vegetable stock
  • 1 slice crusty white bread
  • drizzle olive oil
  • + 3 more ingredients
    • 30g/1oz Dolcelatte cheese
    • fresh chives, chopped, to garnish
    • 30ml/1fl oz double cream

1. For the "cappuccino", heat the olive oil in a saucepan over a gentle heat. Add the leek, carrots and onion and gently fry for 3-4 minutes. Add the stock and cook for two minutes. Add the cream and cook for one minute. Pour into a blender or use a hand-held blender and process until smooth. Pou...

View full recipe at SpringPad

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

  • $34.59
    26%off
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition 2006
  • $32.99
    21%off
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes 2009
See More Deals »






Snooth Media Network