Leek & broad bean soup

Crema de puerros y habas

SERVES 4–6

olive oil, for frying

2 large leeks, pale part only, washed, dried and thinly sliced

2 celery stalks, thinly sliced

1 garlic clove, crushed

1 teaspoon sea salt flakes

1 small potato, diced

250 g (9 oz) fresh or frozen broad (fava) beans, shelled

1 litre (35 fl oz/4 cups) vegetable or chicken stock

2 slices Spanish ham (jamón), chopped (optional)

Heat a dash of the olive oil in a large saucepan over medium heat. Add the leek, celery, garlic and salt, and sauté for 2–3 minutes, until soft and translucent.

Add the potato, broad beans and stock. Put the lid on and increase the heat to bring to the boil. When boiling, turn the heat down to low and simmer for 15 minutes, until the broad beans are soft.

Purée the soup in a food processor or blender until smooth. Season with freshly ground black pepper and garnish with the ham, if using.

Note

This soup will keep in the fridge for up to 5 days or can be frozen for up to 3 months.