Gruyère & onion tear & share
These tasty white bread rolls are filled with cheese and onion – let everyone help themselves as part of a buffet
Miso leek & potato soup with sesame cheese dunkers
Serves 4
Easy
Prep:
Cook:
Add the umami taste of miso to leek and potato soup to take it to new flavour levels. Enjoy for lunch or supper with our sesame and cheese dunkers on the side
Skip to ingredients
- 2 medium leeks
- 2 medium potatoes
- 1 tbsp olive oil
- 1 garlic clove
- 1 tsp thyme leavesplus extra to serve
- 600ml vegetable or chicken stock
- 2 tbsp white miso
- 2 tbsp crème fraîcheor double cream
For the dunkers
- 100g emmentalgruyère, comté or other nutty hard cheese (vegetarian, if needed)
- 4 slices white sourdough
- 4 tsp white miso
- 2 tbsp sesame seeds
Nutrition: Per serving
- kcal498
- fat19g
- saturates9g
- carbs54g
- sugars7g
- fibre8g
- protein23g
- salt3.5g
Method
step 1
Wash the leeks, then trim and finely slice. Chop the potatoes into small cubes (no need to peel).
step 2
Heat the oil in a saucepan over a medium heat and fry the leeks with a large pinch of salt for 5 mins until softened. Stir in the potatoes, grate or crush in the garlic, add the thyme and fry for 2 mins more until fragrant. Pour in the stock and bring to a simmer. Cook for 20 mins until the potatoes are tender. For the dunkers, grate the cheese into a bowl.
step 3
Stir the miso into the soup and blitz using a hand blender. Season and keep warm over a low heat.
step 4
Heat the grill to high. Toast the sourdough for 2 mins on one side, then flip and spread the miso over in a thin layer. Sprinkle over the cheese and seeds, and grill for 2-3 mins until the cheese is golden and bubbling. Cut into strips. Serve the soup topped with the crème fraîche, a few thyme leaves and black pepper, with the dunkers on the side.
