Leek and caper soup




  1. Heat the olive oil in a pan over a medium heat, add the leek and sauté until softened. Add the garlic and fry for one minute.

  2. Add the white wine, turn up the heat and simmer for 2-3 minutes.

  3. Add the stock, double cream and capers and simmer for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.

  4. To serve, pour the soup into a serving bowl and garnish with chopped chives.