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Crunchy croutons are the perfect addition to this creamy, flavoursome veggie soup.

Potato, leek and chive soup recipe. Photography: Jana Langhorst
Serves: 6
Fresh from the garden: Bay leaves, celery, chives, garlic, leeks, onion, parsley, potatoes
Season: Winter/spring

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • For the croutons
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    Equipment

    What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Sauté the leek, onion and garlic in the large saucepan.

  • 3. Add all of the herbs, the potatoes and the celery to the sautéed ingredients.

  • 4. Add the butter and sauté for another 3–4 minutes.

  • 5. Use enough stock to cover all of the ingredients and keep on a simmer.

  • 6. Check the soup. If the vegetables are soft, turn off the heat and use the stick blender to purée the soup (if not soft enough keep cooking until soft).

  • 7. For the croutons, put the stale bread into the large bowl with olive oil, salt and pepper. Coat each round of bread thinly in olive oil and place on a flat baking tray.

  • 8. Put under the grill for 5–10 minutes until golden, turn and repeat on the other side.

  • 9. Season the soup, divide it equally into serving bowls and sprinkle with croutons.

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