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Ingredients
- 450 gm Leeks, washed and trimmed (1lb)
- 175 gm Button mushrooms, wiped and sliced (6oz)
- 1 stk celery, scrubbed and minced
- 1 x Onion, peeled and minced
- 55 gm Unsalted butter, (2oz)
- 3 sprg fresh thyme, (3 to 4)
- 2 pt Water
- 300 ml Double cream, (1/2 pint) Salt and grnd black pepper
- 4 x Thick slices white bread
- 1 x Fat clove garlic
- 4 Tbsp. Extra virgin olive oil, (4 to 5)
Directions
- Wash, peel and slice the leeks, removing the dark green ends.
- In a large heavy pan, heat the butter and sweat the prepared vegetables.
- Add in the water, seasoning and thyme. Bring to the boil, then reduce to a simmer and cook till the vegetables are tender.
- Remove the thyme and throw away. Liquidise the soup then pass through a coarse sieve to remove any stringy bits. Rinse the pan then return the soup to it and add in the cream. Reheat the soup and adjust seasoning.
- Remove the crusts from the bread. Cut the garlic clove in half horizontally and rub over the surface of the bread slices. Cut the bread into cubes.
- Heat a heavy frying pan and add in the oil. Heat till the oil is hazy then fry the bread cubes, turning them frequently till golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve the soup in bowls with a sprinkling of croutons.
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