Soups & stews
Leek, spring green and apple soup
This unusual soup brings together sweet-cooked onions and leeks with cider, apples and shredded spring greens for a fresh and lovely finish. Leave chunky or blend smooth depending on your preference, and if you aren't a vegetarian definitely top with salty, smoky lardons of bacon for contrast.
Ingredients
- 25g butter
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 600g leeks (about 3-4 large), finely shredded
- 2 garlic cloves, crushed
- 2 apples, peeled and diced
- 250ml cider
- 1 litre veg stock
- 100g spring greens, finely shredded
- 150g smoked bacon pieces, fried (optional)
- salt and pepper
Method
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Step 1
Heat the butter and oil in a large pan. Add the onion and leeks. Fry on a low heat for 10 minutes. Add the garlic and apple and cook for 2 minutes. Add the cider and simmer for 5 minutes.
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Step 2
Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes.
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Step 3
Add the spring greens and simmer for 5 minutes, or until the greens are tender. Blitz until smooth or leave chunkier, whichever you prefer.
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Step 4
Season, and serve with the cooked bacon pieces scattered over the top.
