Leek Velouté with Bacon & Cheesy Croutons
with Parmigiano Reggiano, cress & thyme
Garden cress has a unique flavour profile, tasting somewhat like a mix of mustard, pepper, and radish. It's also rich in vitamins K, C, A and B2.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
½ piece
Onion
1 piece
Leek
100 g
Potatoes
2.5 g
Fresh thyme
(May be present: Selderij)
10 g
Cress
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
2 slice
Bacon
1 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
½ tablespoon
White wine vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Crush or mince the garlic.
- Halve the leek lengthways and then cut into crescents.
- Chop the onion into half rings. Peel and dice the potatoes.
Did you know... the majority of the leek's nutrients are in the green part at the top. It is rich in vitamin B6, which is essential for muscles and immunity.
- Heat a generous drizzle of olive oil in a soup pot over medium heat. Fry the thyme with the garlic and onion for 1 minute.
- Add the potatoes and leek and fry for 2 - 3 more minutes.
- Deglaze with the white wine vinegar, then pour in the stock.
- Bring to a boil and allow to cook for 15 minutes, covered.
- Dice half of the baguette into 3cm chunks and transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Grate the Parmigiano Reggiano directly over the croutons.
- Halve the rest of the baguette and place alongside.
- Carefully separate the bacon slices and transfer to another parchment-lined baking sheet.
- Place both baking sheets in the oven for 8 - 10 minutes.
- Roughly chop the cress in the meantime.
- Reserve some cress to use later as garnish, then add the rest to the soup.
- Allow to cook for another 5 minutes, then use an immersion blender to process into a smooth soup.
- Blend in the cream and a knob of butter, then season generously with salt and pepper (see Tip).
Tip: add extra water as necessary if the soup is too thick for your liking.
- Cut or tear the bacon into smaller pieces.
- Serve the soup in bowls, topped with the bacon and croutons.
- Garnish with the reserved cress and drizzle with extra virgin olive oil as preferred. Serve the baguette alongside.
