Fresh soup is intrinsically healthy .You can’t go wrong with a bowlful of vegetables goodness.
Fresh soup connects us to nature -to food at its best.
Serves 4 , Cooking time 40 min
Ingredients
50 g butter
2 medium potatoes, diced
3 leeks finely sliced
850 ml vegetable stock
200 g purple sprouting broccoli
200 ml milk
Salt & freshly ground black pepper
Method
- Melt half the butter in the pan , add the potatoes and 2 of the leeks. Cover and cook for 10 min until softened.
- Add stock , bring to the boil, then cover and simmer for 15 min .
- Add the broccoli and cook for a further 8-10 min until the broccoli is tender.
- Blend until smooth .
- Return to the pan, add the milk, season to taste and reheat gently.
- Meanwhile, melt the remaining butter in a frying pan and fry the remaining leeks until lightly caramelized.
- Ladle the soup into bowls, sprinkle the crispy leeks over the top and serve