The GBK Cookbook

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Recipes

   Leek and Sweetcorn Soup

recipe image
Ingredients
Serves: 4

25 Gram Butter (1 oz)
450 Gram Leeks, sliced (1 lb)
1 Medium Onion, sliced
2 sticks Celery, sliced
198 Gram Can sweetcorn, drained (7 oz)
450 ml Vegetable stock (3/4 pint)
25 Gram Cornflour (1 oz)
450 ml Milk (3/4 pint)
50 Gram Sage Derby cheese, grated (2 oz)
Method
Melt the butter and fry the leeks, onion and celery until soft.

Add the sweetcorn and stock, bring to the boil, cover and simmer for 10-15 minutes.

Blend the cornflour with the milk, add to soup and stir until thickened. Simmer for 5 minutes.

Remove from the heat and stir in half of the cheese. Serve topped with the remaining cheese.





If Sage Derby cheese is unavailable, substitute for it with cheddar together with a pinch or two of dried sage.

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