This soup was another happy accident, when those bits of leftover vegetables combined to make a tasty lunch.
The first time I made it, I used the green end pieces of leek, floppy tenderstem broccoli, broccoli stalk and some frozen peas. However, it's just as tasty with fresh veg!
If I don't have the exact quantities of leek, broccoli and peas; then I often simply just add more of one, and less of another. As long as the overall quantity of green ingredients is the same, it still tends to work.
It's lovely on it's own with some fresh bread, but is also delicious when topped with a few finely chopped buttered leeks and a sprinkling of crumbly stilton.
1 tablespoons of olive oil
25g knob of butter
1 medium white onion (150g)
200g frozen peas (or more if you prefer a thicker soup)
150g leeks
150g broccoli, including stalk
150g potato
800ml vegetable or chicken stock
Salt and white pepper
To garnish (optional)
Finely chopped buttered leeks
Stilton
- Roughly chop the onion and broccoli.
- Slice the leek into 1-2 cm pieces.
- Peel and dice the potato.
- Heat the oil and butter in the bottom of a medium to large pan.
- When the butter has melted, add the onion, broccoli potato and leek and cook over a low heat until the vegetables soften.
- Pour in the stock and season with salt and white pepper.
- Bring to the boil and then turn down the heat, cover and simmer for 20 minutes.
- Throw in the frozen peas and stir well.
- Bring back to the boil and then turn off the heat.
- Blend the soup and once it has cooled down a little, taste and adjust the seasoning.
- Serve garnished with mint leaves (optional).
