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Ingredients
- 30 g (1 oz) butter
- 1 leek, pale section only, thinly sliced
- 200 g (7 oz) speck , chopped
- 2 garlic cloves, crushed
- 4 thyme sprigs
- 400 g (14 oz) all-purpose potatoes, peeled, cut into 1 cm (½ in) pieces
- 1 litre (35 fl oz/4 cups) good-quality salt-reduced chicken stock
- 500 ml (17 fl oz/2 cups) water
- 650 g (1 lb 7 oz) broccoli florets , finely chopped
- 60 ml (2 fl oz/¼ cup) pouring (whipping) cream, to serve
- crisp sage leaves , to serve
Method
1. Melt the butter in a large saucepan over medium heat. Add the leek and speck and cook, stirring, for 10 minutes or until soft. Add the garlic and thyme and cook, stirring, for 1 minute. Add the potato and cook, stirring, for 5 minutes.
2. Add the stock, water and broccoli. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 10-15 minutes or until the potato is very soft. Remove the thyme sprigs.
3. Cool slightly then transfer the soup in batches to a food processor and process until smooth. Return the soup to the saucepan and reheat over medium heat. Season to taste with salt and freshly ground black pepper. Serve the soup drizzled with the cream and topped with the crisp sage leaves.
