Strangford Leek Soup with Roy Lyttle Leeks and Young Buck Blue Cheese Crouton

This recipe is from Fritz Machala from Harrison’s, Greyabbey for the Tesco Taste NI Festival

Difficulty easy
Preparation Time 5-10 minutes
Cooking Time 20 minutes
Servings 4
Strangford Leek Soup
  • 500 grams Leeks
  • 250grams White onion
  • 1.2 litre vegetable or chicken Stock
  • 125 mls whipping cream
  • 30 grams butter
  • 30grams plain flour or gluten free flour
  • Salt & pepper
  • Chives or scallions for garnish
Young Buck Blue Cheese Crouton
  • 100grams Young Buck Blue Cheese
  • 1 slice of soda bread or plain bread

Main Instructions
  1. Finely slice & wash Leeks, peel and finely slice onions.
  2. Sauté leeks , onions with butter until golden and soft.
  3. Add flour and cook out for a minute.
  4. Add prepared vegetable or chicken stock, bring to the boil and simmer for 10 – 20 minutes.
  5. Correct seasoning with salt & pepper, stir in cream, chives or scallions.
  6. Spoon warm soup into a bowl and set a bread crouton on top
  7. Serve immediately.
Young Buck Blue Cheese Crouton Instructions
  1. Cut soda bread into equal squares, toast in oven until golden, place some sliced young buck onto bread and melt the cheese in oven or under a grill.
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