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Our Country Living Magazine

Leek and olive oil soup

Learn how to make soup easily and quickly.

Serves 4

4 potatoes diced

2 leeks sliced

2 heads of garlic

50 ml Azeitona verde extra virgin olive oil

1 l homemade vegetable stock

1 packet shredded bacon

Half a packet crème fraiche

Method

  1. Heat the oven to 180ºC.
  2. Cut off the tops of the heads of garlic and place in ovenproof dish.
  3. Slowly bake in the oven with a glug of oil until garlic is caramelised.
  4. Remove from the oven once the garlic is caramelised, leave to cool before peeling and set aside.
  5. Place the sliced leeks in a pot and add half the oil and simmer till golden.
  6. Add the potatoes and vegetable stock and leave to cook.
  7. Place the soup in the blender, add the garlic and the remaining oil and blend.
  8. When the mixture is creamy, place back in the pot, add the cream and serve decorated with the shredded bacon.

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