Mixed Vegetable Soup With Leeks Recipes

Ingredients :

30 g

1

500 g

125 g

125 g

500 ml

1/8 tsp

1

500 ml

60 g

125 ml

2 tbsp

butter

chopped Spanish onion

pumpkin, cubed

potatoes, cubed

broad beans, shelled

milk

cayenne

small leek, sliced

chicken stock, heated

boiled rice

single cream

chopped parsley

salt

1. In a large saucepan melt half the butter and sauté the onions until tender.
2. Add the pumpkin, potatoes, beans and milk.
3. Bring to the boil, then lower heat and simmer for 45 minutes.
4. Stir occasionally so that the vegetables do not stick to the bottom of the pan.
5. Transfer the mixture to a food processor in batches and blend.
6. Return the purée to a clean saucepan and season with salt and cayenne.
7. In a small frying pan, melt the remaining butter and sauté the leek.
8. Add to the vegetable purée along with the chicken stock and bring slowly to the boil.
9. Simmer for 10 minutes, then stir in the boiled rice, cream and chopped parsley.

Serves 6 - 8

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