Dilled Broccoli And Leek Puree Recipes

BROCCOLI AND LEEK PUREE

Steps:

• Melt the butter in a large pan.
• Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
• Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
• Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
• Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
• Blend until smooth and then return to a clean pan.
• Stir in the cream, season to taste and re-heat gently just before serving.

DILL SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
• Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
• Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.