Mum's leek & potato soup with mustard toasts
Mary Cadogan says 'This soup is still a favourite of mine and always goes down a treat'
Make the toasts: heat oven to 200C/fan 180C/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large...
- Yield: Serves 8
- Cooking time: 25 Min
- Rating: 5/5
- Publisher: Bbcgoodfood.com
- 50g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 8 rashers streaky bacon, chopped
- 5 large leeks Leek lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct… , sliced
- 2 large potatoes Potato po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of… , cubed
- 1.2l vegetable stock
- 2 bay leaves
- 300ml milk Milk mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- handful chopped parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 long thin baguette
- 4 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp wholegrain mustard
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