france classic 1314 v1 | Page 20

tips

The parsley is not just a garnish it is part of the flavour here so don ’ t skimp .

The soup will never be smooth and velvety unless you cook the potatoes really well so do not blend until the potatoes can be easily squashed against the side of the pan with a spoon . week one dietary requirements :

vegetarian : OK

vegan : NO , see vegan alternatives

dairy free : No , as vegan

nut free : OK , check bread with guest

gluten free : NO , simply scatter the soup with roast garlic and do not serve croute

menu Montagnarde soup with roasted garlic croutes

Pork Dijonnaise Olive oil and yoghurt mash Sticky red cabbage v

Chickpea Dijonnaise Ruifard with ice cream star ter

Montagnarde soup with roasted garlic croutes

Serves : 4 Cooked : on the hob

Tuesday

1 large leek , sliced and well washed

1 large baking size potato , peeled and roughly chopped

25g butter 1 tablespoon vegetable oil 500ml water 500ml milk 1 clove garlic , grated finely 100ml cream

Preparation time : 10 minutes Cooking time : 30 minutes

1 teaspoon dried parsley 1 vegetable stock cube 4 cloves garlic unpeeled

4 slices stale but not completely hard French bread

Olive or vegetable oil 30g finely grated Beaufort cheese

salt and pepperfreshly chopped parsley to serve

1 . Put the unpeeled cloves of garlic on a sheet of foil , drizzle with a little vegetable oil , pull the foil together to make a parcel and bake in the oven for about 20 minutes . 2 . Meanwhile to make the croutes place the slices of bread on a baking sheet and drizzle with vegetable or olive oil and bake at 350F / 180C for about 5 minutes or until they are just golden brown . 3 . Allow to cool . Put the leeks , butter and oil into a saucepan and put a lid on the pan , cook over a low heat for 10 minutes or until the leeks are sweet and soft . Add the potatoes , water , milk , stock cube , parsley , grated garlic and bring to the boil . Turn the heat down and simmer for 20 minutes or until the potatoes are completely soft . 4 . Blend until smooth , the leeks will remain slightly visible which is good . Add the cream and a little more milk if needed to thin if it is too thick . You are looking for the consistency of double cream before it is whipped . Taste and adjust the seasoning . This is now ready to be re-heated and you can make this any time during the day . 5 . 10 minutes before serving pop the cooked garlic out of the cooled skins and press over the croute with a fork and top with the grated cheese . Cook for 5 minutes at the same temperature just before serving .

To serve : re-heat the soup for 10 minutes over a medium heat before serving and ladle into warmed soup bowls . Top with the garlic and cheese croute and sprinkle with the parsley .

notes

Leeks , potatoes , garlic and cream are all real mountain staples . This soup is hearty and delicious and perfect after a day on the slopes ; make sure you have plenty of bread to serve with it .