Make the most of abundant leek this winter with this warming roast leek, garlic and white bean soup with sensational parmesan wafers.
- Preheat oven to 200C or 180C fan. Line a baking tray with baking paper.
- To make parmesan wafers, place 2 tbsp of parmesan in mounds on prepared tray, 5cm apart, to make 12 wafers. Bake for 7-8 mins, until cheese is melted and golden. Set aside to cool.
- Reduce oven temperature to 180°C or 160°C fan. Place halved leeks and garlic in a baking pan. Drizzle with 1 tbsp of the oil and season. Bake for 20 mins, until leeks are soft. When cool enough to handle, squeeze garlic from skins.
- Transfer leeks, garlic and any pan juices to a large saucepan. Add potato and heat on medium. Stir to coat. Add stock and 2 cups water. Bring to boil. Reduce heat to low and add beans. Simmer, covered, for 20 mins, until potato is tender. Using a stick blender, blend until smooth.
- Heat remaining oil in a small frying pan on high. Cook sliced leek for 1-2 mins, until golden and crisp.
- Ladle soup into bowls. Drizzle with cream and top with crisp leeks. Serve with parmesan wafers and cracked pepper.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set