Vegetable soup with homemade croutons
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Starter
Method
On a medium-high heat, melt the butter in a saucepan and add the olive oil.
Add the potato, carrots, leek, garlic, thyme and bay leaf and allow to cook for 3-4 minutes, stirring throughout.
Add 1 tbsp of flour and combine with ingredients for 30 seconds.
Gradually whisk in the stock.
Simmer the soup for 15-20 minutes until the vegetables have softened and pierce easily with a fork.
Ensure the vegetables are nicely softened to avoid a lumpy soup.
After simmering, add the cream and combine all.
Remove and dispose of the bay leaf.
Add parsley and blitz soup to a fine consistency using a handheld blender.
It is very important at this point to taste to check the seasoning — add salt and pepper to your desired taste.
To make the croutons, pre-heat your oven to 200°C, 180°C fan, gas 6
Combine the olive oil, bread cubes, and some salt and pepper in a bowl.
Place them on a baking tray and oven bake for 8-10 minutes until golden and crispy.
Remove and place on some kitchen roll to absorb any excess oil.
Serve the soup with a dash of fresh cream and some croutons on top.
Ingredients
25g butter
2 tbsp olive oil
1 medium potato, chopped into small cubes
2 carrots chopped into small cubes
1 leek diced
1 garlic clove crushed
1 tsp fresh thyme leaves
1 bay leaf
1 tbsp self-raising or plain flour
1 pint vegetable stock
30 ml fresh cream
1 tsp freshly-chopped parsley
Salt and freshly-ground black pepper
Fresh cream to garnish
For the croutons
3 tbsp olive oil
2 bread slices, crusts removed and cut into small cubes.
Salt and freshly-ground black pepper
Method
On a medium-high heat, melt the butter in a saucepan and add the olive oil.
Add the potato, carrots, leek, garlic, thyme and bay leaf and allow to cook for 3-4 minutes, stirring throughout.
Add 1 tbsp of flour and combine with ingredients for 30 seconds.
Gradually whisk in the stock.
Simmer the soup for 15-20 minutes until the vegetables have softened and pierce easily with a fork.
Ensure the vegetables are nicely softened to avoid a lumpy soup.
After simmering, add the cream and combine all.
Remove and dispose of the bay leaf.
Add parsley and blitz soup to a fine consistency using a handheld blender.
It is very important at this point to taste to check the seasoning — add salt and pepper to your desired taste.
To make the croutons, pre-heat your oven to 200°C, 180°C fan, gas 6
Combine the olive oil, bread cubes, and some salt and pepper in a bowl.
Place them on a baking tray and oven bake for 8-10 minutes until golden and crispy.
Remove and place on some kitchen roll to absorb any excess oil.
Serve the soup with a dash of fresh cream and some croutons on top.
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