28 August 2011

SIX GREEN VEGETABLE SOUP

• 5 tbsps extra virgin olive oil
• 2 large leeks, well washed and sliced
• 300g silverbeet, sliced (stalk ends discarded)
• 2 cups frozen peas, thawed
• 1 litre well flavoured chicken or vegetable stock
• 2 sticks celery, thinly sliced
• 2 bulbs fennel, cut into small dice
• ½ head of broccoli, cut into tiny florets
• Salt and freshly ground black pepper
• 6 tbsps chopped fresh herbs (parsley, mint, chives) for garnish
• 1 spring onion, finely sliced for garnish

Heat a heavy saucepan, add 2 tablespoons of the oil and add the leeks, and sauté over a gentle heat until soft and tender. Add the silver beet with and one and a half cups of the peas and cook a further minute, stirring gently, before adding the stock. Bring to a gentle simmer and cook for 15 minutes. Remove from the heat and drain, taking care to catch all the liquid in a bowl. Puree the vegetables in a blender or through a mouli then return this puree to the pan adding in all the reserved liquid. Meanwhile in a frying pan, heat the remaining olive oil, then add the prepared celery, fennel and broccoli. Stir-fry together until the vegetables start to soften but still have a slight crunch. Tip these stir-fried vegetables into the pureed soup with the remaining half of peas and heat gently together. Season to taste with salt and pepper. To serve, ladle into heated soup bowls and garnish the soup with a little pile of fresh herbs and few spring onion slices in the centre of each serving. Serves 6 Wine match; a fruity sauvignon blanc.