2 Tbs. oil 1/2 onion, peeled and finely chopped 5 leeks, trimmed, cleaned and sliced 2pts/1.1 ltr chicken or vegetable stock 1/2 tsp. fresh thyme leaves 2oz/50g Caerphilly cheese, grated 1 Tbs. fresh parsley finely chopped salt and ground black pepper For the croutons: 4 slices French bread 2oz/50g Caerphilly cheese
Instructions
1) Heat oil in a deep pan and fry onion over low heat until softened. Add leeks and cook for 5 minutes. Pour over chicken or vegetable stock. Add thyme. Bring to boil then simmer until leeks are tender.
2) Mean while make the croutons. Fry bread slices on both sides in a little hot oil. Drain on kitchen paper. Grate a little Caerphilly for the topping.
3) Add cheese and parsley to the soup and season. Stir until cheese melts. Divide between 4 warmed soup bowls. Sprinkle croutons with Caerphilly and grill until cheese. melts. Place one cheesy crouton in each bowl of soup and serve immediately.
