Creamy Leek & Potato Soup
with Double Parmesan & Ciabatta
- Milk
- Wheat
- Gluten
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Leek
1
Celery
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Garlic Paste
1 packet
Potato
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
Nutrition Values
Cooking Steps
• Cut potato and carrot into 1cm chunks. Roughly chop celery and leek.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add the butter, potato, carrot, leek and celery and cook until tender, 3-4 minutes. • Add herb & mushroom seasoning, the plain flour and the garlic paste and cook until fragrant, 1 minute.
• Add cream (see ingredients), vegetable stock powder and the water and bring to the boil. • Reduce heat to medium and simmer, until slightly reduced, 15-20 minutes. Season with salt and pepper. • Before serving, toast or grill wholemeal panini to your liking, then drizzle with olive oil.
If you've doubled grated Parmesan cheese, follow instructions as above. ---------------------------------------CCM TEXT------------------------------------ • Divide creamy leek & potato soup between bowls. • Sprinkle with grated Parmesan cheese. Tear over parsley. • Serve with wholemeal panini. Enjoy!
