Creamy Leek & Potato Soup

Name: Creamy Leek & Potato Soup with Gruyère crostini, herb oil & toasted pumpkin seeds
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 200 g Potatoes; 2 piece Garlic; 1 piece Onion; 1.5 piece Leek; 10 g Fresh flat leaf parsley & chives; 1 piece White ciabatta; 50 g Grated Gruyère DOP; 200 milliliters Heavy cream; 10 g Pumpkin seeds; 2 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 4 tablespoon Extra virgin olive oil; 500 milliliters Low sodium vegetable stock; 2 teaspoon White wine vinegar; 1 teaspoon Mustard; to taste Salt and pepper

with Gruyère crostini, herb oil & toasted pumpkin seeds

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MISE EN PLACE

The day before:

Make the soup and then reheat shortly before serving

Earlier in the day:

Bake the crostini
Make the herb oil
Toast the pumpkin seeds

Tags:

Veggie

Allergens:

Rogge

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Potatoes

1 piece

Garlic

½ piece

Onion

¾ piece

Leek

5 g

Fresh flat leaf parsley & chives

½ piece

White ciabatta

(Contains: Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)

25 g

Grated Gruyère DOP

(Contains: Melk (inclusief lactose))

100 milliliters

Heavy cream

(Contains: Melk (inclusief lactose))

5 g

Pumpkin seeds

(May be present: Noten, Sesamzaad, Pinda's)

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

2 tablespoon

Extra virgin olive oil

250 milliliters

Low sodium vegetable stock

1 teaspoon

White wine vinegar

½ teaspoon

Mustard

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4140 kJ

Calories990 kcal

Fat76 g

Saturated Fat33.1 g

Carbohydrate52.4 g

Sugar12 g

Dietary Fiber14.4 g

Protein20.3 g

Salt1.7 g

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Small Bowl

•Food Processor

Cooking Steps

You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.

Preheat the oven to 200°C. Prepare the stock.
Peel and smash the garlic. Chop the onion and slice the leek into thin rings.
Melt the butter in a soup pot over medium-high heat and fry the onion, garlic and leek for 5 - 6 minutes.

Peel and dice the potato, then transfer it to the soup pot.
Add the mustard, stock and cream, then bring to a boil and cover with the lid. Allow to simmer for 7 - 8 minutes.
Slice the bread and transfer to a parchment-lined baking sheet. Drizzle with the olive oil and season with salt and pepper.
Top with three quarters of the Gruyère and then bake in the oven for 6 - 8 minutes.

Finely chop the herbs and set aside a third of the chives to use later as garnish.
Transfer the rest of the herbs to a small bowl. Add the extra virgin olive oil and season to taste with salt and pepper, then mix well to combine.
Meanwhile, heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.

Add the white wine vinegar to the soup, then use an immersion blender to process until smooth. Season to taste with salt and pepper.
Serve the soup in bowls and top with the herb oil, the toasted pumpkin seeds and the rest of the Gruyère.
Serve the crostini alongside and garnish with the reserved chives.