Sopa rústica de alho-poró e tomilho

Ingredientes

• For the Soup
• 30 g salted butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 3 large potatoes, scrubbed and cubed
• 2 leeks, trimmed and sliced
• Half teaspoon of fresh thyme
• 800 ml of Essential Cuisine Chicken or Vegetable Stock
• 100 ml double cream
• For the Toasts
• 4 slices of rustic style bread
• 2 tablespoons rapeseed oil
• 1 garlic clove, peeled and left whole
• 120 g Cheshire cheese, sliced
• Half teaspoon fresh thyme (optional)

Modo de preparo

1. 1

   Melt the butter in a pan over a low heat, add the onion and garlic and swear for a few minutes. Add the sliced leeks and cook for a few minutes more.

2. 2

   Add the cubed potato and fresh thyme and stir until everything is coated in butter.

3. 3

   Make up the Essential Cuisine Chicken or Vegetable Stock with boiling water and pour over the vegetables. Cook for 8-10 minutes, or until the potatoes are completely cooked through.

4. 4

   Stir through the cream and remove the pan from the heat.

5. 5

   For the toasts; place the bread on a baking tray and drile with the rapeseed oil. Bake in the oven at 180'c for 2-3 minutes on each side, or until crisp and golden-brown on both sides.

6. 6

   Rub the bread with the garlic clove, crumble the cheese evenly over the bread and finish with a little sprinkling of thyme if using. Melt under a hot grill until the cheese is bubbling and serve alongside the soup.