Leek, Potato and Walnut Soup
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 5
Nutrition: Per serving
Energy
339 Kcal
Fat
23g
Saturates
2.8g
Sugars
3.6g
Salt
0.09g
A comforting soup ideal for those chillier days. The addition of walnuts give this classic soup a delicious twist.
Ingredients
1 tbsp rapeseed oil, plus 1 tsp
3 leeks, sliced (450g)
500g potatoes, diced
1 litre low salt vegetable stock
1 tsp dried mixed herbs
125g California Walnuts
15g Parmigiano Reggiano, finely grated
Method
Preheat the oven to 200C, gas mark 6. Line a small baking tray with baking parchment.
Heat 1 tbsp oil in a large frying pan and fry the leeks and potatoes for 5 minutes, stirring occasionally. Add the stock and herbs and bring to the boil, cover and simmer for 10 minutes until potatoes are tender.
Meanwhile, place half the walnuts on the prepared tray and toss in 1 tsp oil, sprinkle over the Parmesan and bake for 5 minutes, allow to cool on the tray.
Puree the soup with a stick blender so that the texture is still quite chunky. Chop the remaining walnuts and add to the soup, season to taste.
Serve the soup with broken up pieces of the Parmesan walnuts on top.