British onion soup
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Sizzled leek & red leicester soda bread
Serves 6 - 8
Easy
Prep:
Cook:
Slather slices of this cheese and leek soda bread with salted butter and serve with your soup of choice to brighten a gloomy wintery day
Skip to ingredients
- 20g butter
- 1 tbsp olive oil
- 1 large leekfinely sliced
- 300g plain flourplus extra for dusting
- 1 tsp bicarbonate of soda
- small handful of thyme sprigsleaves picked
- 100g red leicestercoarsely grated
- 250ml buttermilk
- salted butterto serve
Nutrition: Per serving (8)
- kcal238
- fat8g
- saturates4g
- carbs31g
- sugars2g
- fibre2g
- protein8g
- salt1.56g
Method
step 1
Heat the butter and oil in a frying pan over a medium heat, add the leeks, then turn up the heat to medium-high and cook for 15-20 mins, stirring occasionally until lightly browned. Remove to a bowl and leave to cool.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the flour into a bowl and add the leeks, bicarb, thyme, grated cheese and 1½ tsp salt. Pour in the buttermilk and use a wooden spoon to bring everything together.
step 3
Briefly knead the dough on a lightly floured work surface to just to bring it together into a ball. Transfer to a baking tray dusted with flour. Slash a cross into the top of the dough ball, then bake for 30-35 mins until the loaf is golden brown and sounds hollow when tapped on the bottom.
step 4
Serve the soda bread warm, cut into thick slices and slathered with some salted butter.
