Leek, onion and garlic soup
Heat the oil in a small saucepan, add the leek, garlic and onion and sauté gently for 3-4 minutes. Add the stock and simmer for five minutes. Remove from the heat and allow to cool slightly.
Pour into a blender, add the cream and season well with salt and freshly ground black pepper. Blend until smooth.
To serve, pour into a bowl and top with the griddled ciabatta and a drizzle of olive oil.