Importance Score: 15 / 100 🟠
Versatile British Leek: A Culinary Staple for Spring Minestrone Soup
The British leek, a remarkably versatile vegetable, imparts a distinct depth of flavour and pleasant sharpness to numerous dishes, reaching its peak during April. While commonly featured in classic recipes such as chicken pot pie, comforting casseroles, and as a flavourful side for roast dinners, celebrated British chef Mary Berry suggests an alternative and delightful preparation: incorporating this piquant allium into a vibrant spring minestrone soup.
In sharing one of her signature seasonal spring recipes, Berry advocates for slicing leeks into a “light and summery minestrone soup” as an excellent method to “maximise the enjoyment of springtime vegetables.” Enhanced with a swirl of fragrant basil pesto, this minestrone soup recipe is highly recommended for those seeking to expand their home cooking repertoire with a fresh and flavourful offering.
Understanding Minestrone Soup
Traditional minestrone soup typically comprises ingredients such as onions, carrots, celery, potatoes, cabbage, tomatoes, and legumes like beans, chickpeas, or fava beans, often with the addition of pasta or rice for substance.
Mary Berry’s rendition presents a slight variation on this classic. Her spring focused minestrone soup recipe prioritises fresh, seasonal vegetables and potatoes rather than relying on canned goods. However, for those desiring a heartier soup, the inclusion of a cup of beans, rice, or pasta remains a viable option.
Mary Berry’s Spring Minestrone Soup Recipe
Ingredients
- 3 tablespoons olive oil
- 40g butter
- 2 large onions, finely diced
- 1 leek, halved lengthwise and thinly sliced
- 250g (9oz) potatoes, peeled and finely diced
- 3 celery sticks, finely diced
- 150g (5oz) Savoy cabbage
- 2 litres beef or vegetable stock
- 400g can of Italian chopped tomatoes
- Salt and freshly ground black pepper, to taste
- 2 tablespoons green basil pesto, for serving
Method
Begin by sautéing the diced onions, sliced leek, and diced potatoes in a large saucepan with olive oil and butter.
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Cook the vegetables for approximately five minutes, or until they begin to soften, stirring occasionally to ensure even cooking. Introduce the diced celery to the pan and continue to cook for a few more minutes.
While the vegetables are softening, prepare the Savoy cabbage. Wash the cabbage thoroughly and cut it in half. Reserve half of the cabbage for later use. Remove and discard the tough central stalk from the remaining half, and then slice the cabbage into quarters.
Finely shred the cabbage leaves across the wedge shape to create short, thin strips.
Pour the beef or vegetable stock into the pan, followed by the can of chopped tomatoes and the shredded cabbage. Season generously with cracked black pepper and a touch of salt.
Bring the soup mixture to a boil, then reduce the heat and gently simmer for around thirty minutes, allowing the flavours to meld and the vegetables to become tender.
Stir in the basil pesto during the final five minutes of cooking time. Taste and adjust the seasoning with additional salt and pepper as needed to achieve a balanced flavour profile.
Serve the spring minestrone soup immediately while hot, accompanied by crusty bread for dipping. Alternatively, allow the soup to cool completely and store it in freezer-safe containers in portion sizes. Frozen soup will keep well for up to two months.