Delicious UK - (01)January 2020

Leekcappuccinosoup
SERVES6 ASA STARTER.HANDS-ON TIME
30 MIN, SIMMERING TIME 15 MIN

Thisisa wonderfulseasonal
treat.Serveitina teacupandit’s
thefanciestmugofsoupyou’ll
everfind.Forgetthespoon– just
sip it straight from the cup.

MAKE

AHEAD

Makeupto3 daysahead,
thencoverandchill.Reheat
gentlyovera lowheat,then
froththetopofthesoupwitha stick
blenderjustbeforeserving.

KNOW-

HOW

Astickblenderincorporates
lotsofairbubbles,givinga
light,foamyaerated texture
to thetopofthesoup.

TRISTAN’S

TIPS

Tokeepthevibrantgreenof
thesoup,finelyandevenly
slicethevegetables,then
cookona highheatuntiltender.
Onceblended,coolbrieflyinthe
fridgeorfreezer.Thekeyisto
limitthetimethegreenpartofthe
leeks,whichcontainsthebright
greenchlorophyll,ishot.

NO-WASTE

NOTES

Thisdishhaslittletono
waste– eventhegreenleek
topsareused.If youhavea
littlebitleftover,stirit intoa risotto
or pasta bake for a creamy finish.

• 700mlvegetable
  stock


• 300mlwholemilk


• 2 bayleaves


• 2 freshthyme sprigs


• 50gbutter


• 3 largeleeks, very finely sliced
  (seetips)


• 1 largepotato(about180g),
  peeledand very finely sliced –
  see tips

YOU’LLALSONEED...

• Stick blender

1 Putthestock,milk,bayleavesand

thymeina saucepanovera high

heat,thenbringjusttotheboil.

Reducetheheattolowtokeepwarm.

2 Meanwhile,meltthebutterover

a lowheatina largesaucepan.Add

theleeks,potatoanda pinchofsalt,

stirtocoat,thenturnuptheheatto

highandcookfor10-12minutes

untiltender,stirringfrequentlyto

ensurethevegetablesdon’tcolour.

3 Pourthestockandmilkmixture

overthevegetables.Simmerfor

15 minutes,thentakeofftheheat

anddiscardtheherbs.Usinga stick

blender,blenduntilsmooth.Pass

througha sieveintoa deepsaucepan

(withenoughroomtosubmergethe

blenderbladesforfrothinglater).

Thesoupshouldhavea velvety

texture(adda littlestockorwaterif

youneedto).Taste,seasonandkeep

inthesaucepanuntilready to serve

(seeMakeAhead).

4 Toserve,gentlywarmthesoup,

thenfilleachcupthree-quarters

full.Whizztheremainingsoupwith

thestickblenderuntilfrothy, then

spoonintothecups.

PERSERVING152kcals,9.3gfat

(5.7gsaturated),4.2gprotein,

11.1gcarbs(5g sugars), 0.2g salt,

3.6g fibre

stirit intomashedpotatoinstead

ofbutteroroliveoil.I promise

you’llendupmakingthesauce just

for the peppery mash.

• 1 tbspblackpeppercorns


• 6 largefieldmushrooms(about
  120geach),wiped clean


• 75gbutter


• 1 tbsplightoliveoil


• 1 shallot,finelychopped


• 6 tbspbrandy


• 2 tbspHenderson’sRelish


• 1½tspMarmite


• 180mldoublecream


• 4 tbspfinelychoppedfresh
  flatleafparsleyleaves


• 300gspinach


• Squeeze lemon juice

1 Crushthepeppercornsusing

a pestleandmortar,thenset

halfasideforthesauce.Putthe

mushroomsona plate,thengently

presstheremainingcrushed

peppercornsontobothsidesofthe

mushroomsandseasonwithsalt.

2 Heat35gofthebutterandtheoil

ina fryingpanovera mediumheat,

thenaddthemushrooms,dome-

sidedown,andcookfor4 minutes

oneachsideoruntilwell coloured.

Setasideona plate.

3 Addtheshallottothemushroom

pan,thencookovera mediumheat

fora coupleofminutesuntiljust

softened.Turntheheatuptohigh,

addthebrandy,thencarefullyuse

thehobflame,a lighterorcook’s

blowtorchtoflambétheshallot.Let

theflamesdiedown,thenbubble

untiltheliquidisreducedbyhalf.

4 StirintheHenderson’sRelishand

Marmiteuntildissolved.Pourinthe

cream,scatterwitha fewofthe

reservedpeppercorns,thenheat

towarmthrough.Addtheparsley.

5 Meanwhile,ina separatepan,

melttheremainingbutter,addthe

spinachandtosswitha pinchof

salt,a twistofpepperanda squeeze

oflemon.Cookovera mediumheat

fora fewminutesuntiljusttender.

6 Toserve,dividethespinach

among6 warmedplatesandpour

oversomeofthesauce.Cutthe

mushrooms into 1cm thick slices

Pepperedmushroom

steakswith

butteredspinach

SERVES 6. HANDS-ON TIME 30 MIN

Fieldmushroomslend

themselveswelltothisdish;the

meatytextureworksbrilliantly

with the rich peppery sauce.

NO-WASTE

NOTES

Ifyouhaveanyofthe

creamypeppercornsauce

left over, here’s my secret: