Leek and carrot 'cappuccino' with cheesy croutes


  • 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


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