Categories: Soup

Ingredients

• 1 tbsp olive oil
• 1/2 leek, finely sliced
• 1 garlic clove, finely chopped
• 1/4 onion, finely chopped
• 150ml/1/4 pint hot vegetable stock
• 1 tbsp double cream
• salt and freshly ground black pepper
• 1 slice ciabatta, griddled
• olive oil, to drizzle

Directions

1. Heat the oil in a small saucepan, add the leek, garlic and onion and sauté gently for 3-4 minutes. Add the stock and simmer for five minutes. Remove from the heat and allow to cool slightly.

2. Pour into a blender, add the cream and season well with salt and freshly ground black pepper. Blend until smooth.

3. To serve, pour into a bowl and top with the griddled ciabatta and a drizzle of olive oil.

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