I made this soup the other day without any recipe and surprised myself by how yummy it turned out (my cooking intuition is non-existent). The magic ingredient must have been the yoghurt as it added just the right amount of tartness/acidity to the vegetables.
If you want to give this hearty winter soup a try, here’s how I made it. All measurements are very approximate, so feel free to improvise:
Ingredients (4 pers.)
- Butter & olive oil for frying
- 4-5 leeks, chopped
- 4-5 garlic cloves, chopped
- 3 large potatoes, chopped
- 1 head of broccoli, chopped (use the stem as well)
- 1/2-1 litre chicken or vegetable stock
- water
- salt and pepper to taste
- cayenne pepper to taste
- 300 ml single cream (or milk)
- 400 ml yoghurt naturel (add a bit at a time, as you might want to use less)
- a few drops of avocado oil for decoration
How to do it:
- Heat up the butter and olive oil in a large saucepan and fry the leeks with the chopped garlic until soft.
- Add the potatoes and fry for a couple of minutes. Add the broccoli. Add a bit of salt and pepper + cayenne pepper.
- Add the chicken stock and a bit of water until the vegetables are covered and cook until the vegetables are soft.
- Take the saucepan off the heat and blend it (I just used a hand blender directly in the pan and left a few vegetable lumps for added texture).
- Put back on the stove. Add more stock/water if consistency is too thick, then add cream and yoghurt.
- Add salt and pepper (and maybe a stock cube) to taste.
- Serve with cheese sandwiches or whatever rocks your boat.
BON APPETIT!
pssssst! In the mood for more soup? Head for my butternut soup recipe.
Mette Bassett 