Onions, leeks and spring onions can be used entirely except for any dried skins (but they make a great base for a veg broth) Toss in any onion flowers for a beautiful and delicate onion aroma or fry up the roots for some extra crunch.
- 40g unsalted butter
- 4 medium onions
- 2 good size leeks
- 1 garlic bulb
- 300g british potatoes
- 2 celery stalks
- 500ml vegetable stock
- 80g british cheddar
Preheat the oven to 180.
Place a large heavy based pan on a medium heat and warm a tbsp olive oil and the butter. Whilst this is melting, give the leeks, celery and potatoes a rinse but don’t peel or discard anything. Roughly chop the celery, onions and the potato and add to the pan. Give this a stir to coat, and cook down for about 15 minutes to soften. Then add in thyme holding back a few sprigs, and add in the stock.
Meanwhile, cut the whole leek into rounds and smash the garlic bulb with a knife, skins and all. Place on a baking tray and toss lightly in a little olive oil and place in the hot oven for about 25 minutes.
Once ready, add all, except a few perfect leek rounds, to the pot once boiling blitz until smooth.
Serve with crusty bread and top with the roast leeks and fresh onion flowers, a few thyme leaves and a good grating of the cheddar.