Roasted Leek Lentil Soup
A creamy soup of roasted leeks, potatoes and green lentils, served with crisp Parmesan chips and garlic crostini.
Ingredients
| 2 с.л./tbsp | grated Parmesan (for the chips) |
| 4 стръка/leeks | leeks |
| 3 | large potatoes, peeled and cubed |
| 1 | onion |
| 1 | small head of garlic |
| — | olive oil |
| 1 чаша/cup | green lentils, cooked |
| — | vegetable stock |
| 1/4 чаша/cup | Parmesan |
| на вкус/to taste | salt and pepper |
| — | fresh chives to garnish |
Instructions
- Preheat the oven to 400°F (200°C) and line a small baking pan with a silicone mat.
- Add the cheese to the centre of the mat and lightly pat it down. Bake for 2 to 4 minutes, or until golden and crisp.
- Remove from the oven and allow to cool before breaking into pieces.
- Store any leftovers in an airtight container in the refrigerator.
Make the soup:
- Preheat the oven to 400°F (200°C). Place parchment paper on a sheet baking pan.
- Wash, trim and slice the leeks lengthwise. Use all of the green and white parts (very little waste).
- Lay cut side up on the parchment-lined sheet. Add the potatoes, garlic and onion, and sprinkle with oil, a little salt and pepper.
- Roast the vegetables until tender, about 30-40 minutes. Remove from the oven and, once slightly cooled, peel the skin off the onion and garlic.
- Place all the vegetables and the lentils in a large pot and cover with broth. Bring to a light simmer, then use an immersion blender to combine until smooth and creamy (for a bigger batch you may need to work in two batches).
- Stir in freshly grated Parmesan and salt and pepper to taste.
- Serve with the Parmesan chips and chives and a side of garlic crostini.