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Leek soup with goat's cheese croûtes and truffle oil

Ed Baines from Food Uncut
You don't need to be a three-star chef to make Ed Baines' classy soup, but your dinner guests will think you are

Leek soup with goat's cheese croûtes and truffle oil

Method

1. Melt the butter in a pot, add all the vegetables and cook gently until softened.

2. Add the flour and cook for 1 minute, then pour in the vegetable stock. Bring to the boil and simmer for about 40 minutes, until the volume of liquid has reduced by around one-third.

3. Remove the soup from the heat and allow it to cool briefly before transferring it to a blender. Purée the mixture, then pass it through a sieve back into the pot.

4. Reheat the soup gently. Add the chives and season to taste with salt and pepper.

To make the croûtes:
5. Mix the goat's cheese and egg yolk together in a small bowl and spread the mixture over the toasted bread. Grill until the cheese topping is golden brown.

6. Divide the soup among serving bowls and float a goat's cheese croûte on top of each. Drizzle with a little truffle oil and serve.

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Serves: 4

Prep: 10 min
Cook: 50 min

Ingredients

For the soup

60g Butter
4 large leeks, chopped
3 small Shallots, finely chopped
2 heads Celery, chopped
30g plain flour
1.2 litres vegetable stock
small bunch Chives, finely chopped
freshly ground salt and pepper
Truffle oil, to serve