Spring leek soup
Serves
4 Class="fa
People
Time Prep
10
Minutes
Cooking Time
25
Minutes
CUISINE
COURSE
Starter
Method
Heat But Casserole, Spring A Careful Too The Olive Them Or Cook Saucepan Based Or Leeks Not Let Lightly Medium And Heavy And The Add A Until To Onions Oil And In They In High Be Heat Much Season Soften Brown Butter
And Cooking A Further Celery Pan, The Minutes To Three For The Add Two Or Carrot
Stock Softened Minutes Hot Simmer The For Carrots And Have To Next Celery And Add 20 The Until Leave Roughly
This For Leaves At Two With Lemon Simmering Last Minutes Using If The Paste, In Miso It Shredded The Parsley Are Along And Add Stir You Stage Zest,
Crusty Seasoning White Bread Serve And With Hot Check
Ingredients
Stock, Heated Chicken 1l Vegetable Or
White Thick Only, Rounds Into Medium Medium 3 Leeks, Sized Sliced
And Carrot, Chopped Peeled Finely 1 Medium
Sliced Stalk, Thinly 1 Celery
Spring Sliced 4 Onions, Thinly
Of And Leaves Handful Shredded Or Chard Washed Spinach Roughly
30g Butter Or 1 Olive Tbsp Oil
Of ½ Zest Lemon
Salt Sea
Black Pepper
Tbsp Light 1 Miso Paste Of (optional)
Method
The Heavy Medium Be In Based A Let Butter Olive Careful Or And Not Them Cook Season But To Much And Heat Add Onions Brown Soften Or Too A The Until In Leeks Spring High They And Saucepan Oil Lightly Casserole, Heat
Add Celery To For The Pan, Cooking Or A And Two Carrot Minutes The Three Further
To 20 And Until Celery Carrots And Softened Have Next Add Hot Minutes The Roughly Stock The Simmer For Leave
For Leaves And Zest, This Along The In Using Stage If Are Minutes Paste, Simmering Lemon Last Stir At Miso Add With Parsley The It Two You Shredded
And With Check Crusty Serve White Bread Hot Seasoning