Ingredients:
1 tblsp oil
500g chopped clean leeks
400g chopped peeled potatoes
3 cloves garlic
3 bay leaves
Pepper
1 litre stock (any kind will do)
100g gorgonzola (or any blue cheese)
Method:
Heat oil in a large saucepan, add leeks and potatoes, stir on high heat for 5 mins. Add bay, garlic, pepper and stock. Cover and bring to the boil. Turn down heat and simmer for 20 mins or until veg is tender. Take off the heat, remove bay. Add 80g gorgonzola. Use a blender to liquidise soup.
Serve with a little chopped gorgonzola on top and some parsley. Have a roll or wholemeal bread with the soup.
This recipe makes 2/3 servings. You can vary it for the second day by adding some brocolli steamed in boiling salted water. Serve on the soup.
Another variation: Steep a fist of beans the night before (any beans will do e.g. chickpeas, haricot). Put in fresh water the next day and cook for 10 mins or so. Serve on the soup.
It's a yummy soup. Try it and enjoy.
