FOOD+DRINK
Leek and Red Wine Soup
Ingredients
Method
• 4 tbsp olive oil
• 1 clove of garlic (minced)
• Saffron (just a pinch will do)
• 3 leeks (sliced)
• 120ml red wine
• 750ml chicken stock
• 120ml double cream
• Salt and pepper to taste
• Parmesan and big chunks of bread to serve
1. Put the oil in a saucepan and heat. Add the saffron, the garlic and the
leeks. Cook until the leeks have softened (about 4 minutes).
2. Next pour in the wine, turn the heat up high, and reduce to about 2 tbsps.
3. Add the stock and simmer for 2-3 minutes.
4. Now put the mixture into a blender (or use a hand blender) and purée
it so that it’s nice and smooth. Pop it back into the saucepan, add the
cream and season to taste.
5. Serve with lovely big slices of warm bread and grate some parmesan
over the top.
Cherries in a Vanilla and Rosé Wine Sauce
Ingredients
• 400ml rose wine
• 1 vanilla pod
• 500g cherries
• 100g brown sugar
• Mascarpone
Method
1. Pour the wine into a saucepan, add the insides of the vanilla pod (split
it open and scoop out the seeds) and the sugar, and simmer until the
sugar has totally dissolved.
2. Add the cherries to the pan (you can stone them first if you prefer, but
it’s not essential) and simmer for a further 6 minutes.
3. Once the cherries are done, remove them from the saucepan and
turn up the heat, allowing the liquid to boil for 8 minutes or so, until it
becomes syrupy.
4. To serve, pour the syrup over the cherries and top with a dollop of
mascarpone.
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