Name: Potato and broad bean soup with cheddar toasties
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 large leek, pale section only, halved lengthwise, thinly sliced; 1 tablespoon finely chopped thyme leaves; 750 gram potatoes, peeled, chopped; 3 large vegetable stock cubes; 6 cup (1.5l) water; 500 gram packet frozen broad beans, thawed, peeled; 1/2 cup thickened cream for cooking, plus 1/4 cup extra; 8 thick slices bread; 20 gram butter, at room temperature; 4 slices vintage cheddar cheese

Potato and broad bean soup with cheddar toasties

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 large leek, pale section only, halved lengthwise, thinly sliced

1 tablespoon finely chopped thyme leaves

750 gram potatoes, peeled, chopped

3 large vegetable stock cubes

6 cup (1.5l) water

500 gram packet frozen broad beans, thawed, peeled

1/2 cup thickened cream for cooking, plus 1/4 cup extra

8 thick slices bread

20 gram butter, at room temperature

4 slices vintage cheddar cheese

Method

1.Heat oil in a large heavy-based saucepan over moderate heat. Add leek and thyme; cook and stir 5 minutes or until soft. Add potato, crumbled stock cubes and water. Bring to the boil. Reduce heat to low; cover. Simmer for 15 minutes or until potato is tender.

2.Add beans; cook 5 minutes more or until beans are tender. Remove from heat. Cool slightly. Using a stick blender, blend soup until smooth. Place over low heat. Add cream; cook and stir 2 minutes or until heated.

3.Preheat a sandwich press. Spread bread with butter and place 4 slices, buttered-side down, on a chopping board. Top with cheese and remaining bread slices, buttered-side up. Add to press. Cook sandwiches, in batches, 3 minutes or until golden and heated. Cut into triangles.

4.Ladle soup into serving bowls. Drizzle with extra cream and serve with toasties.

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Ingredients

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