Leek and potato soup with roasted pepper focaccia

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From 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
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