Spring leek soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Starter
Method
In a heavy based saucepan or casserole, heat the olive oil or butter in a medium high heat and add the leeks and spring onions. Season lightly and cook until they soften but be careful not to let them brown too much.
Add the carrot and celery to the pan, cooking for a further two or three minutes.
Add the hot stock next and leave to simmer for roughly 20 minutes until the carrots and celery have softened.
If you are using miso paste, stir it in at this stage. Add the shredded leaves last along with the parsley and lemon zest, simmering for two minutes.
Check seasoning and serve hot with crusty white bread.
Ingredients
1l vegetable or chicken stock, heated
3 medium sized leeks, white only, sliced into medium thick rounds
1 medium carrot, peeled and finely chopped
1 celery stalk, thinly sliced
4 spring onions, thinly sliced
handful of washed and roughly shredded spinach or chard leaves
1 tbsp olive oil or 30g butter
zest of ½ lemon
sea salt
black pepper
1 tbsp of light miso paste (optional)
Method
In a heavy based saucepan or casserole, heat the olive oil or butter in a medium high heat and add the leeks and spring onions. Season lightly and cook until they soften but be careful not to let them brown too much.
Add the carrot and celery to the pan, cooking for a further two or three minutes.
Add the hot stock next and leave to simmer for roughly 20 minutes until the carrots and celery have softened.
If you are using miso paste, stir it in at this stage. Add the shredded leaves last along with the parsley and lemon zest, simmering for two minutes.
Check seasoning and serve hot with crusty white bread.
