Leek soup with chilli and cheese croutes



For the soup

For the croûtes

  • 3 slices French stick
  • 85g/3oz mature cheddar, grated
  • 1 red chilli, de-seeded and finely chopped


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the soup, heat the oil in a pan and gently fry the onion, garlic and leek for about 3-4 minutes, or until softened. Add the stock and simmer for 4-5 minutes, then stir in the cream. Season, to taste, with salt and freshly ground black pepper then blend until smooth with a stick blender.

  3. For the croûtes, arrange the slices of bread on a tray and bake in the oven for 2-3 minutes, or until crisp. Remove from the oven, sprinkle over the cheese and chilli and return to the oven for a further 3-4 minutes, or until the cheese is melted.

  4. Serve the soup in a bowl with the croûtes on the side.