Total time45 minutes
I am delighted to share recipes from my new book Everlasting Feast with Weekly readers. I’m passionate about fresh seasonal ingredients, as I shop for them every weekend at my local farmers’ market. Fresh food, simply cooked, is best. I love the stories of the producers, farmers and food heroes I meet at the markets and hope readers enjoy the tales of food experiences I have enjoyed over the years. We’re so lucky to live in New Zealand where fresh food is accessible to everyone.
- 5 tbsp 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, finely diced
- ½ head of broccoli, cut into tiny florets
- 6 tbsp fresh herbs (parsley, mint, chives), chopped, for garnish
- 1 spring onion, finely sliced, for garnish
1. Heat a heavy-bottomed saucepan, add 2 tablespoons of the oil with the leeks, and sauté over a gentle heat until soft and tender. Add silverbeet with 1½ cups of the peas and cook for a further minute, stirring gently, before adding stock. Bring to a gentle simmer and cook for 15 minutes.
2. Remove from the heat and drain, taking care to catch all the liquid in a bowl. Purée the vegetables in a blender or pass them through a mouli, then return the purée to the pan. Add in all the reserved liquid.
3. Heat the remaining olive oil in a frying pan and 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 puréed soup with the remaining peas and heat gently together. Season with salt and freshly ground black pepper.
4. To serve, ladle into heated soup bowls and garnish with a little pile of fresh herbs and a few spring onion slices in the centre of each serving.
Lauraine Jacobs, Guest Food Editor