Prep
1 hrCook
1 hrLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 3 tablespoons olive oil 2 leeks, trimmed and chopped 500 g/1 lb 2 oz potatoes, sliced | |
| 3/4 quantity Vegetable Stock | |
| 300 ml/ 1/2pint milk | |
| 120 ml/4 fl oz double cream | |
| 12 bread slices, crusts removed 100 g/3 1/2 oz fontina cheese, sliced | |
| Salt |
| 1. | Heat the olive oil in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes until softened. |
| 2. | Add the potatoes and cook for a further 5 minutes until lightly browned, then pour in the stock and milk. |
| 3. | Season with salt, cover and cook over a medium heat for 45 minutes. Transfer to a food processor and process to a purée, add the cream and process again. |
| 4. | Return to the pan and keep warm over a very low heat. Toast the bread on 1 side under a preheated grill, then turn over, top with the slices of fontina and grill until the cheese melts. |
| 5. | Taste the soup and adjust the seasoning if necessary. If it requires thickening, place it on the heat for a little longer. |
| 6. | Ladle into individual soup plates and garnish with the truffle. Serve with the fontina toast. |
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