serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Soup To Nuts
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 sheets ready-made frozen shortcrust pastry
- 1½ cups (150 g) freshly grated cheddar cheese
- ¼ cup (15 g) finely snipped chives
- 60 g (¼ cup) salted butter
- 1 leek, chopped
- 1 garlic clove, chopped
- ¼ cup (5 g) flat-leaf parsley leaves
- 1 iceberg lettuce
- 500 g (3 ¾ cups) frozen baby peas
- 1 litre chicken stock (or vegetable)
- ⅓ cup sour cream, plus extra for dolloping
- black pepper, to serve
Drizzle (optional)
- ¼ cup good quality olive oil
- 1 cup mixed herbs (e.g. chives, coriander, parsley)
- 1 small garlic clove
- 1 tsp salt
Instructions
- Preheat the oven to 180˚C. Lay one sheet shortcrust pastry onto baking paper, then sprinkle with the grated cheese and chives. Top with the second layer of shortcrust pastry, then a second sheet of baking paper.
- Press down gently and evenly. Cut into shapes with a biscuit cutter, then bake for 15 minutes, or until golden. Allow to cool, store in an airtight container for up to a week.
- In a large heavy-based saucepan, melt the butter over low heat, then add the leek and garlic. Cook, stirring occasionally, for 15 minutes, until softened.
- Meanwhile, to make the drizzle, in a small saucepan, heat the olive oil, mixed herbs, garlic and salt until hot. Remove from the heat and allow to cool before blitzing in a food processor or blender to a bright green, smooth consistency.
- Roughly chop the flat-leaf parsley and lettuce and add to the leek, along with the peas and the stock. Bring to a simmer for 15 minutes until everything is wilted and cooked.
- Use a stick blender to purée the soup with the sour cream to your desired consistency.
- Serve the soup in small bowls with the cheesy crackers, the herbed drizzle and an extra dollop of sour cream. Add some freshly cracked black pepper, if you like!
Note
• To thoroughly clean leeks, cut the darker end a few times so it can feather out and place top down, in a jug of water. The ends will open up and any dirt or grit should fall out. This can soak while you're making the crackers.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Soup To Nuts
