Creamy Leek and Potato Soup with Blacksticks Cheese Straws

Creamy Leek and Potato Soup with Blacksticks Cheese Straws Ingredients

Ingredients	A bay leaf
3 tablespoons of olive oil	200 mililiters Milk
200 grams chopped leek (only the white part)	75 grams Butlers Farmhouse Creamy Lancashire grated
A small chopped onion	A bunch of snipped chives
A clove of garlic ? crushed	For the Cheese Straws
50 mililiters dry white wine	Half a block of puff pastry
750 mililiters water or vegetable stock	50 grams Blacksticks Blue
200 grams peeled chopped potatoes (about 3 medium sized)

Instructions for Creamy Leek and Potato Soup with Blacksticks Cheese Straws

Method

Place the oil on the stove over a medium heat. Add the onion, leek and garlic and fry gently for a few minutes. Soften the vegetables but don't allow them to turn brown.
Add the white wine and allow it to evaporate. Then add the water/stock and the potatoes, season and simmer for 20 minutes until the potatoes start to fall.
Roll out the pastry on a little flour and crumble on the Blacksticks Blue. Add as much as you like according to taste. Fold the pastry over and roll out again repeating until the cheese is evenly distributed in the pastry. Place into the fridge to chill.
Preheat the oven to 200C/gas mark 6. Lightly grease a baking sheet. Roll out the pastry to about 2mm thick and about 10cm wide, then cut into strips about half a centimetre wide.
Place the strips onto the baking sheet, either flat or twist into a gentle spiral (like a pasta twist!) Rest the pastry in the fridge for 10 minutes before baking in the oven until golden brown
Finish the soup by adding the milk and the cheese stir through then liquidize to a smooth creamy consistency. Check the seasoning then pour into a warmed bowl finishing with the chives and Blacksticks cheese straws.


Main Ingredient: CheeseCuisine: Scandanavian

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