Potato, Leek And Ham Soup With Cheese Straws - cooking recipe

Ingredients

1.2 litres vegetable stock
600 g floury potatoes, peeled and chopped
100 g puff pastry
None None Plain flour, to dust
25 g grated Parmesan
350 g leek, trimmed and thinly sliced
250 g cooked ham, chopped
100 g creme fraiche
None None Oregano sprigs, to garnish

Preparation

To make the cheese straws, preheat the oven to 400\u00b0F. Roll out the puff pastry on a lightly floured work surface until it is 1/8 inch thick and rectangular. Cut the pastry in half and brush water over both halves. Sprinkle cheese over one half and press down lightly. Cut each piece of dough into 1/4 inch strips. Place a plain and a cheese strip of dough alongside one another and carefully wrap them over each other to make a spiral. Repeat with the remaining dough. Place the spirals on a baking sheet lined with parchment paper and bake for 10-12 mins until golden.
To make the soup, bring the stock to a boil and add the potatoes. Cover and simmer for 15 mins. Puree the soup using an immersion blender until smooth then mix in the leeks. Simmer for 6-7 mins until the leeks are just softened then add the ham and creme fraiche (or sour cream, if using). Divide the soup between 4 bowls and garnish with oregano. Serve with the cheese straws.