Easy recipe Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe

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about twelve x onecm-thick slices of baguette three teaspoons Dijon mustard one hundred and fiftyg log goats cheese (Recipes by ingridients cheese) or, ricotta (Recipes by ingridients ricotta) cut into about twelve rounds two teaspoons thyme sprigs Olive oil, for drizzlingStep one Heat butter in a large saucepan over low-medium heat. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Add vegetables and one teaspoon salt and cook, stirring frequently, for ten minutes. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Remove one quarter cup leeks and onions and set aside. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Add one.about five litres boiling water (Recipes by ingridients water) and cook for fifteen minutes or until potatoes are soft. Add cream and parmesan to soup, then puree with a hand blender or, in batches, in a food processor until smooth. Return soup to pan and season to taste with salt and pepper. Gently reheat over medium heat. Step two Meanwhile, for croutons, preheat grill to medium. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Place bread on an oven tray and grill on both sides until light golden. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Spread each crouton with a smear of mustard. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Top with a slice of goats cheese (Recipes by ingridients cheese) and a little thyme. Drizzle with oil and grill for a further two-three minutes or until cheese (Recipes by ingridients cheese) is warmed through. Leek, Potato And Parmesan Soup With Goats Cheese Croutons Recipe. Serve soup topped with reserved leek mixture and warm croutons..