A quick, chunky and healthy soup recipe that's perfect for any time of year, using the freshest seasonal vegetables and herbs
20g / 0.75ozButterunsalted
2mediumleeksouter leaves discarded, finely sliced
1smallturnip (French navet)finely chopped into cubes
2tbspfresh peas from the pod(if fresh in Spring - optional)
1litre / 1.75 pintswater
freshly ground pepperaccording to taste
bunchfresh parsley or chervilroughly chopped (stalks removed)
In a large pan, gently melt the butter over a medium heat (don't allow it to brown). Sweat the peeled onion, carrots, and leeks gently for about 5 minutes.
Add the water, the turnip, salt and pepper. Bring to the boil, skimming off any impurities (foam) then reduce the heat, cover and simmer for up to 15 minutes until the vegetables are softened. Add the tomatoes, peas (if using), and chopped fresh herbs, cooking for another minute.
Inspired by Raymond Blanc's Fresh Vegetable Soup with Chervil recipe in his book, Mange. If you prefer your soups smooth, then liquidise with a hand blender or food processor.As I personally don't like celery, I have replaced one stalk of it with an extra leek - and adapt the vegetables according to season. Fresh peas from the pod are delicious. You could also use vegetable or chicken stock in place of the water but I find it's not necessary when using the fresh herbs.Jill ColonnaMadAboutMacarons.com