Broccoli, Leak and Potato Soup for Autumn and Winter

Make a Broccoli , Leak and  Potato soup.  This is a larger amount, for about 6 people.

  •     4 slices bacon, diced
  •     2 tablespoons olive oil
  •     2 tablespoons butter
  •     3 large leeks, chopped
  •     1 onion, chopped
  •     3 stalks celery, chopped
  •     3 cups chicken stock
  •     3 potatoes, cubed
  •     1 teaspoon Herbs de Provence
  •     1/2 teaspoon ground coriander/ or a handful of fresh coriander.
  •     1/2 teaspoon fennel seed, crushed
  •     1/2 teaspoon salt
  •     1 tablespoon ground black pepper
  •     3 cups broccoli florets
  •     2 1/2 cups whole milk
  •     3 green onions, chopped (optional), or chives.

I chop the onion, celery stick and the leaks and fry this medley with the bacon in a bit of olive oil and the butter. Boil a few potatoes unless you have some left over already cooked in your fridge. When this is done, put to the side.

I steam the broccoli lightly. Set aside.

I then put it all inside Chef Tony Blender and add;

The chicken stock,  milk, the herbs, fennel, coriander and salt and pepper .

Blend- Blend- Blend…to your heart’s content. The more you blend the smoother your soup will be, obviously.

Heat up on stove and let it simmer and then serve with sliced spring onions, chives or top with roasted garlic.

Post Author: Madeleine Backlund

Madeleine was first introduced to Pilates while living in the USA in the early 1980′s. She later became a keen client of Alan Herdman for seven years before training to become a Pilates instructor with Trevor Blount in 1990. Through Pilates Madeleine developed a deeper understanding of the body and movement whilst becoming simultaneously strengthened and more balanced, both physically and mentally. These great results, combined with her feeling that the culture of modern living in terms of body awareness, often neglected the many basic principles taught in Pilates – inspired her to want to teach and share the method.