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Illustration of Leek and Mange-Tout Soup
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Soups · Recipe No. 372

Leek and Mange-Tout Soup

Leek and Mange-Tout Soup made with leek, mange-touts, butter and chicken stock. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Shred the leeks (reserving some of the white for garnish and Mange-Tout. sweat down in the butter.

  2. Add the stock and B.G. season and simmer for about 45 minutes.

  3. Blitz, brining back to the boil, correct the seasoning and consistency.

  4. Finish with cream.

  5. Garnish with julienne of leek (white of) cooked in butter.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Tins, jars & stock

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “sr372”.