2 leeks, sliced lengthwise then roughly chopped
4-5 large potatoes, washed and cubed
1 bulb of garlic, skins removed and roughly chopped
a large glug of extra virgin olive oil
3 tbsp muscovado sugar, or honey
a large handful of thyme & sage, roughly chopped
4 cups good quality chicken or vegetable stock
For the herb pesto:
a large handful of parsley
1/4 cup pistachios
1/2 cup extra virgin olive oil
juice of half a lemon
Pre heat the oven to 180 C.
Place the prepared leeks, potatoes and garlic in a large roasting tray. Drizzle generously with the olive oil, and then scatter the muscovado sugar and herbs on top.
Roast in the oven for 45 minutes or until the potatoes are cooked through, crispy and slightly caramelized.
Transfer the vegetables to a large casserole or soup pot, and add the stock. Bring to a soft boil, and simmer on low for ten minutes. Season to taste, then leave to cool slightly.
To prepare the pesto oil, add all ingredients in to a blender or food processor. Blend until smooth, and then season to taste.
To serve, ladle the soup in to bowls, and top with a dollop or two of the pesto oil.