Preparation time
1-2 hours
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the roasted pepper focaccia
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- 4 roasted peppers from a jar, thinly sliced
- 2 sprigs fresh thyme, leaves picked
- 2 garlic cloves, sliced
- 7g dried yeast
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- 1 tbsp salt
- semolina, for dusting
- 2 tsp balsamic vinegar
- 1 tsp sea salt
- pinch freshly ground black pepper
For the leek and potato soup
- 75g/2½oz unsalted butter
- 1 onion, diced
- 2 leeks, sliced
- 2 large potatoes, finely chopped
- 1 bouquet garni (5cm/2in celery, 1 bay leaf and 2 sprigs fresh thyme, tied together)
- 200ml/7fl oz full-fat milk
- 200ml/7fl oz double cream
- 10g/¼oz fresh chives, chopped
For the Parmesan and thyme cream
- 200ml/7fl oz double cream
- 2 sprigs fresh thyme, leaves picked
- 200g/7oz Parmesan, grated
To serve
- 50g/1¾oz unsalted butter
- 1 potato, peeled and finely chopped
Method
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To make the roasted pepper focaccia, heat the oil in a sauté pan and add the peppers, thyme and garlic. Fry for a couple of minutes. Remove and set aside until cold.
-
Combine the yeast, flour and salt in a bowl and mix. Gradually add 350ml/12fl oz of lukewarm water until you have a soft, supple dough. Knead the dough for at least 5 minutes on a lightly floured work surface, then cover with a tea towel and leave to rest in a warm place for 30 minutes.
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After the first resting, preheat the oven to 240C/220C Fan/Gas 9. Lightly dust a baking sheet with semolina and roll the dough into a 38x28cm/15x11in rectangle. Arrange the pepper mix on the dough, drizzle over the balsamic vinegar and season with salt and pepper. Roll up into a log shape and bake for 25–30 minutes until golden brown all over.
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To make the leek and potato soup, heat the butter in a large saucepan over a medium heat. Fry the onion and leek for 3–4 minutes until soft, then add the potato and bouquet garni and cook for another 2 minutes. Add the milk and cream and cook for 5–8 minutes more, or until the potato is cooked.
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Transfer the soup to a blender and blend until thick and smooth. Finish with the chopped chives and keep warm.
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To make the Parmesan cream, combine the cream and thyme in a saucepan and bring to the boil, then immediately remove from the heat. Stir in the cheese – the cream will thicken as the cheese melts. Keep warm.
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Just before you’re ready to serve, heat the butter in a frying pan until foaming, then add the diced potato. Season and cook for 5–8 minutes until golden and cooked through.
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Ladle the soup into bowls, drizzle with the Parmesan cream and top with the fried potatoes. Slice the rolled focaccia and serve on the side.
