Spring leek soup

Recipe by:

The clarity of the delicate sweetness of the leeks is unbeatable in this simple, healing broth with miso paste for an earthy complexity

Spring leek soup

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

CUISINE

COURSE

Starter

Method

  1. 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.

  2. Add the carrot and celery to the pan, cooking for a further two or three minutes.

  3. Add the hot stock next and leave to simmer for roughly 20 minutes until the carrots and celery have softened.

  4. 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.

  5. 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

  1. 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.

  2. Add the carrot and celery to the pan, cooking for a further two or three minutes.

  3. Add the hot stock next and leave to simmer for roughly 20 minutes until the carrots and celery have softened.

  4. 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.

  5. Check seasoning and serve hot with crusty white bread.