Bean And Leek Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large leeks
• 1 tablespoon unsalted butter
• 1 tablespoon oil, shaken with
• 5 tablespoons water
• 2 large head broccoli, broken into florets
• 2 3/4 cups gravox real beef stock or 2 3/4 cups chicken stock
• pepper, to taste
• 1 cup canned borlotti beans or 1 cup romano beans or 1 cup broad bean, rinsed
• chopped basil or parsley, to serve

Recipe

• 1 discard roots and most of the green from leeks. split lengthwise, and then wash, chop and allow to dry.
• 2 heat butter and oil mixture in a large saucepan. add leeks and saute until softened, but not browned, saving a few spoonfuls of cooked leeks to garnish.
• 3 add broccoli and stir-fry until bright green. add stock and bring to boil. reduce heat and season. simmer for 30 minutes, adding more water as required. reserve spoonfuls of beans to serve.
• 4 strain vegie and stock mixture into a bowl, reserving liquid. blend cooked vegies and beans. add 2 ladles of reserved liquid and puree until smooth. add remaining liquid and blend, adding a little extra stock if soup is too thick. reheat soup and serve topped with reserved leeks and beans, and chopped herbs.