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Receta Leek And Mushroom Soup With Croutons

by Global Cookbook

Ingredientes

450 gm Leeks, washed and trimmed (1lb) 175 gm Button mushrooms, wiped and sliced (6oz) 1 stk celery, scrubbed and minced 1 x Onion, peeled and minced 55 gm Unsalted butter, (2oz) 3 sprg fresh thyme, (3 to 4)

2 pt Water 300 ml Double cream, (1/2 pint) Salt and grnd black pepper 4 x Thick slices white bread 1 x Fat clove garlic 4 Tbsp. Extra virgin olive oil, (4 to 5)

Direcciones

1. Wash, peel and slice the leeks, removing the dark green ends.
2. In a large heavy pan, heat the butter and sweat the prepared vegetables.
3. Add in the water, seasoning and thyme. Bring to the boil, then reduce to a simmer and cook till the vegetables are tender.
4. Remove the thyme and throw away. Liquidise the soup then pass through a coarse sieve to remove any stringy bits. Rinse the pan then return the soup to it and add in the cream. Reheat the soup and adjust seasoning.
5. Remove the crusts from the bread. Cut the garlic clove in half horizontally and rub over the surface of the bread slices. Cut the bread into cubes.
6. Heat a heavy frying pan and add in the oil. Heat till the oil is hazy then fry the bread cubes, turning them frequently till golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve the soup in bowls with a sprinkling of croutons.

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