Croque ‘n’ Soup

Seasonal and comforting, here is a gentle cheesy way to welcome autumn.


You’ll need:

For the Soup:

  • 1 Broccoli Head and Stalk
  • 2 Potatoes
  • 1 small leek of an onion
  • A dash of Fresh cream
  • Olive oil
  • Salt and Pepper

For the Croque:

  • Any good bread sliced
  • 100g of butter
  • 1 small leek
  • 200g of Comté/ Gruyère
  • Milk
  • A wee dash of white wine
  • A nice bit of ham
  • 100g flour
  • A teaspoon of Dijon mustard.

How To:

For The Soup:

Simplicity at its best! Chop all the veg in reasonably small pieces and throw in a hot pan; the secret for a good soup is the sweating part to release all the flavours. The other secret is to salt during this time as it will help the veg to draw their flavours. Top up with water and let simmer for 20 minutes before blitzing.

For the Croque:

Quarter the leak lengthways and then finely sliced it. Put it in the pan with the butter on a low heat. Add the flour and stir to a roux. Little by little pour in the milk and keep stirring. Once thickened, grate in 100g of comté and the teaspoon of Dijon mustard. Spoon the béchamel mix inside the bread before placing the slices of ham with more grated cheese, and a bit on the top slice before grilling. A glass of Montepuliciano, Pinot noir for the reds, Burgundy Chardonnay or Pinot Bianco for the whites!