A twist on the viral lasagne soup, this one is packed full of sweet leeks and topped with crispy crunchy breadcrumbs. It’s creamy, cheesy and very comforting.
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Step 1.
Halve, wash and thinly slice the leeks. Peel and thinly slice the garlic cloves.
Step 2.
Heat the butter in a deep lidded frying pan set over a medium-high heat. Add the leeks, garlic and a big pinch of salt. Pop the lid on and cook for 15 mins, stirring every now and again, until the leeks are really soft.
Step 3.
Scatter in the plain flour and cook for a few mins, then pour in the chicken stock. Bring to a simmer and then break in the lasagne sheets. Simmer gently for 15 mins, with the lid on, or until the pasta is cooked.
Step 4.
Finely grate the cheddar cheese and add ¾ of it to the soup, along with the mustard and ⅔ the crème fraîche. Season to taste with salt and pepper.
Step 5.
Heat a drizzle of oil in a frying pan set over a medium-high heat. Scatter in the breadcrumbs and cook for 3-4 mins, tossing and stirring all the time, until evenly browned and caramelised. Add in the chilli flakes and zest in the lemon.
Step 6.
Spoon the soup into bowls and top with the crispy breadcrumbs. Scatter over a little more cheese, add an extra dollop of crème fraîche and serve with lemon wedges for squeezing.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
2
Leeks
2
Garlic Cloves
50 g
Butter
2 tbsp
Plain Flour
750 ml
Chicken Stock
4
Dried Lasagne Sheets
60 g
Extra Mature Cheddar
3 tbsp
Crème Fraîche
2 tsp
Dijon Mustard
3 tbsp
Breadcrumbs
Pinch
Chilli Flakes
½
Lemon
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
2
Leeks
2
Garlic Cloves
50 g
Butter
2 tbsp
Plain Flour
750 ml
Chicken Stock
4
Dried Lasagne Sheets
60 g
Extra Mature Cheddar
3 tbsp
Crème Fraîche
2 tsp
Dijon Mustard
3 tbsp
Breadcrumbs
Pinch
Chilli Flakes
½
Lemon
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Halve, wash and thinly slice the leeks. Peel and thinly slice the garlic cloves.
Step 2.
Heat the butter in a deep lidded frying pan set over a medium-high heat. Add the leeks, garlic and a big pinch of salt. Pop the lid on and cook for 15 mins, stirring every now and again, until the leeks are really soft.
Step 3.
Scatter in the plain flour and cook for a few mins, then pour in the chicken stock. Bring to a simmer and then break in the lasagne sheets. Simmer gently for 15 mins, with the lid on, or until the pasta is cooked.
Step 4.
Finely grate the cheddar cheese and add ¾ of it to the soup, along with the mustard and ⅔ the crème fraîche. Season to taste with salt and pepper.
Step 5.
Heat a drizzle of oil in a frying pan set over a medium-high heat. Scatter in the breadcrumbs and cook for 3-4 mins, tossing and stirring all the time, until evenly browned and caramelised. Add in the chilli flakes and zest in the lemon.
Step 6.
Spoon the soup into bowls and top with the crispy breadcrumbs. Scatter over a little more cheese, add an extra dollop of crème fraîche and serve with lemon wedges for squeezing.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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