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Ingredients

• 500 g leeks
• handfuls flat-leaf parsley, including stalks
• large carrots
• 2 sticks celery
• large white onions
• 2 cloves garlic
• 1/2 tsp black peppercorns

• 4 heaped tbsp ricotta cheese
• 4 long thin slices of baguettes
• 1 lemon, zest only
• extra virgin olive oil, to taste

• reserved trimmed leeks
• 20 g butter
• 2 tbsp olive oil
• 350 g white onions, thinly sliced
• 200 g celery, thinly sliced
• 2 cloves garlic, thinly sliced
• 150 g King Edward potatoes, peeled and chopped small
• 300 g baby spinach, well washed

Description

Allegra McEvedy Adds Puréed Spinach To This Classic French Leek Soup And Serves It With A Lemon And Ricotta-topped Crostini

UK TV