Thomasina Miers’ potato and leek soup recipe with 'nduja crumb

Potato and leek soup with crisp ’nduja crumb

I always try to keep a little ’nduja in the fridge or freezer to transform fast suppers. The crumbs are a delicious contrast to the velvety soup.

 Thomasina Miers’ potato and leek soup with crispy ‘nduja crumb. Photograph: Yuki Sugiura/The Guardian. Food styling: Valerie Berry

Prep 15 min
Cook 50 min
Serves 4-6

50ml olive oil
1 onion, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, peeled; 2 finely chopped, 2 crushed
Salt and pepper
50g butter
500g leeks, cleaned and roughly sliced
1 bay leaf
400g floury potatoes, peeled and diced into small equal sizes
150g double cream

Sign up for Word of Mouth: the best of Guardian Food every week

 

Read more

For the crumbs
25g ’nduja
75g stale bread, blitzed to crumbs

Warm half the oil in a large, deep pan over a medium heat and add the onion, celery and chopped garlic. Season generously and sweat for 10 minutes before adding the butter, leeks and bay leaf. Continue to sweat for another 10 minutes, until the vegetables are soft and sweet, before adding the potatoes. Stir for five to 10 minutes, scraping any caramelised bits from the bottom of the pan.

Add the cream and 750ml of water, bring to a simmer and cover for 15 minutes, until the potatoes are soft and falling apart.

Meanwhile, warm the rest of the oil in a small frying pan and cook the crushed garlic for three to four minutes, until it begins to colour, then add the ’nduja and push it down with your spoon so it melts into the pan. Stir in the breadcrumbs and a pinch of salt, then fry for a minute or so until the crumbs have absorbed the fat; set aside until ready to serve.

Advertisement

When the potatoes are ready, use a hand blender to blitz the soup smooth. Check and adjust the seasoning, remembering that the crumbs will be salty. Scatter over the crumbs and serve at once.