Meal Three: Potato, Leek and Broccoli Soup

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91889870_216114239483538_3029353666386591744_n91811168_1384010168467935_1463378705882546176_n90924816_769804590093844_6195915509062434816_n90942052_528495821198121_3660142885946261504_n90974628_144053503689567_5143390759080165376_n91493296_1051596828560753_8922329592870469632_n91191584_2776431365766953_8140965258069016576_n91208501_1049349382130493_2892026244625334272_n91370539_217162999346295_8811353685255782400_n91829780_221897375686784_6296194530043494400_n91421666_824233974756256_3032432363368873984_nVegetable stock:

  • 1 half of an onion (peeled and sliced)
  • 2 carrots (sliced)
  • 2 celery sticks (sliced)
  • Mushroom stalks and peel (from the Risotto dish)
  • Onion peel
  • Leek tops
  • 2 bruised bay leaves
  1. To begin place a large saucepan onto the heat, add your vegetables into the pan and lightly colour, as this results in deeper flavour and colour stock.
  2. Next cover with 2 litres of cold water along with some peppercorns bring the stock up to the boil. Then reduce a little.
  3. Allow your stock to simmer for at least 2 hours, this is quite a light stock as I didn’t want this to overpower the soup, rather carry subtle flavours.
  4. Then pass through a muslin and use accordingly as stated below in the recipe.

Potato, Leek, Broccoli soup
Base:

  • 1 Large white onion (sliced and peeled)
  • 3 garlic cloves (peeled and crushed)
  • 1 large green chilli (sliced with the seeds left in)
  • 1 large banana shallot (peeled and sliced)
  • 2 celery sticks (washed, peeled and sliced)
  • 3 large carrots (peeled and sliced)
  • Broccoli stalk (washed and sliced

The main part of the soup:

  • 8 large organic potatoes
  • 3 large leeks (washed and sliced)
  • 1 head of broccoli (finely chopped)
  1. To begin place a large saucepan onto a medium heat, once the pan has began to gently warm add a drizzle of olive oil. Then add your base ingredients and allow them to steam and soften for a while.
  2. Add a pinch of natural sea salt and pinch of ground black pepper to form a base layer of seasoning for your soup.
  3. Once your base has softened and taken a little colour, add your peeled and sliced potatoes and cook them out, as these are the items which will thicken and add velvet texture to your soup.
  4. Add a little stock to deglaze the pan and to remove any of the cooked on goodness, which will help to enrich your soup, as well again adding another layer of flavour.
  5. Next add your finely chopped leeks and broccoli to the pan, increase the heat and cover with your vegetable stock. Cook until the vegetables are al dente and the potato slices have gone see through.
  6. Turn off the heat and taste to ensure that the seasoning is right. Then use a hand blender to blitz up, and now season, at this point to your personal taste, blend depending on how thick or thin you like your soup. You can always correct this by adding more or less of your vegetable stock.
  7. One last check to ensure the seasoning is correct, taste and pre-heat a fired earth bowl and serve with a drizzle of olive oil.
  8. Serve alongside a selection of breads and thick organic butter, with a little pinch of pink sea salt.

Stay safe, relax and enjoy!
GG

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