May 27, 2011

Leek, broccoli and pea soup

I can't tell you how much joy my little green patch has brought to me this week. Every morning, the first thing, I've walk to the window and peak through the curtains to see how my herbs and plants are doing. They've survived a tough week of strong autumn winds and rain, with a little sunshine in between and I feel so proud and happy for this. 

I've celebrated my new kitchen garden with the best way possible - every day, whilst cooking, I've walked to the balcony to pick fresh herbs for my salads and soups and the herbs will hopefully thank me for this as they do enjoy their daily water and picking. I do realise, however, that herbs don't generally have a long life span so I'm prepared to replace in a few weeks time. I am also already planning what seeds to sow in a couple of month's time when we will be enjoying longer days and more sunshine again.

Today I also received other great news! We had our oven replaced into a brand new, fan forced ILVE gas oven and after two weeks of not being able to bake anything, I am really looking forward to giving the new oven a go.  Today, however, it was this soup that I was craving and my bright red French casserole full of good-doing soup was as welcoming as my little green patch outside.

Leek, broccoli and pea soup
(serves 4-6)
1 tablespoon olive oil
2 big leeks, rinsed and sliced
1 green garlic, sliced
1 medium sized broccoli, florets and stalk, chopped
400g frozen peas
1 litre organic vegetable stock*
small handful of mixed fresh herbs (oregano, parsley, marjoram) 
freshly ground black pepper
(pinch of salt)
100 g soft ricotta, for serving
2 tablespoons lemon juice, for serving

*Use more stock if you want the soup to be thinner.

1.Heat the olive oil in a large saucepan. Add the leeks and the garlic and cook for a few minutes.

2. Add the broccoli, peas and the vegetable stock. Bring to boil and let simmer until all vegetables are soft (20 minutes). Add the fresh herbs and season the soup with salt and freshly ground black pepper. Purée the soup in a blender and serve with soft ricotta flavoured with some lemon juice.