Leek soup


  • 1 small bunch chives, finely chopped
  • sea salt and freshly ground black pepper
  • 4 leeks, finely sliced
  • 1 sprig thyme, leaves only
  • 350g/12oz celeriac, peeled and chopped
  • 200g/7oz floury potatoes, peeled and chopped into cubes
  • 1 onion, finely chopped
  • + 7 more ingredients
    • olive oil
    • stalks from a small bunch of parsley
    • salt and pepper
    • 2 garlic cloves, roughly chopped
    • 2 sticks celery, grated
    • 1 onion, grated
    • 1 carrot, grated

1. To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup. 2. Heat a large heavy-based saucepan or casserole di...

View full recipe at SpringPad


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