Creamy Leek and Potato Soup with Blacksticks Cheese Straws
Serves 4
Description
This recipe might look a little long at first glance. However the soup is very easy to make and produces a marvellously creamy soup complimented by crisp tasty straws flavoured with Blacksticks Blue.
Ingredients
- 3 tablespoons of olive oil
- 200g chopped leek (only the white part)
- A small chopped onion (150g)
- A clove of garlic – crushed
- 50ml dry white wine
- 750ml water or vegetable stock
- 200g peeled, chopped potatoes (about 3 medium sized)
- A bay leaf
- 200ml Milk
- 75g Butlers Farmhouse Creamy Lancashire, grated
- A bunch of snipped chives
For the Blacksticks Cheese Straws
- Half a block of puff pastry
- 50g Blacksticks Blue
Method
- Place the oil on the stove over a medium heat. Add the onion, leek and garlic and fry gently for a few minutes. Soften the vegetables but don’t allow them to turn brown.
- Add the white wine and allow it to evaporate. Then add the water/stock and the potatoes. Season and simmer for 20 minutes until the potatoes start to fall.
- Roll out the pastry on a little flour and crumble on the Blacksticks Blue. Add as much as you like according to taste. Fold the pastry over and roll out again repeating until the cheese is evenly distributed in the pastry. Place into the fridge to chill.
- Preheat the oven to 200°C / Gas 6. Lightly grease a baking sheet. Roll out the pastry to about 2mm thick and about 10cm wide. Cut into strips about half a centimetre wide.
- Place the strips onto the baking sheet, either flat or twist into a gentle spiral (like a pasta twist). Rest the pastry in the fridge for 10 minutes before baking in the oven until golden brown
- Finish the soup by adding the milk and the cheese stir through then liquidize to a smooth creamy consistency. Check the seasoning then pour into a warmed bowl finishing with the chives and Blacksticks cheese straws.
