Leek soup with goats cheese croûtes and truffle oil

You don't need to be a three-star chef to make Ed Baines' classy soup, but your dinner guests will think you are
By Ed Baines
Leek soup with goats cheese croûtes and truffle oil
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the soup

  • 60 g butter
  • 4 large leeks, chopped
  • 3 small shallots, finely chopped
  • 2 heads celery, chopped
  • 30 g plain flour
  • 1.2 litres vegetable stock
  • small bunch chives, finely chopped
  • freshly ground salt and black pepper
  • truffle oil, to serve

For the croûtes

  • 125 g soft goats' cheese
  • 1 egg yolk
  • 4 slices French bread, toasted


1. Melt the butter in a pot, add all the vegetables and cook gently until softened.

2. Add the flour and cook for 1 minute, then pour in the vegetable stock. Bring to the boil and simmer for about 40 minutes, until the volume of liquid has reduced by around one-third.

3. Remove the soup from the heat and allow it to cool briefly before transferring it to a blender. Purée the mixture, then pass it through a sieve back into the pot.

4. Reheat the soup gently. Add the chives and season to taste with salt and pepper.

To make the croûtes:
5. Mix the goats' cheese and egg yolk together in a small bowl and spread the mixture over the toasted bread. Grill until the cheese topping is golden brown.

6. Divide the soup among serving bowls and float a goats' cheese croûte on top of each. Drizzle with a little truffle oil and serve.

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