Ingredients
114 g (4 oz) onions, peeled, large dice
57 g (2 oz) ribs celery, ¾-inch chunks
57 g (2 oz) leeks, white portion, sliced (washed well)
454 g (16 oz) Broccoli (florets and thin stem parts only)
2 oz butter or olive oil
57 g (6 fl oz) vegetable stock
114 g (4 oz) bechamel
Salt and pepper to taste
Prep Method
In a medium stockpot, sweat the onions, celery, leeks and broccoli in olive oil or butter.
Add the vegetable stock, salt and pepper, and cook until all the vegetables are tender.
Strain the solids from the soup base (reserving the soup base in the pot), and add to a blender with the bechamel.
Puree until they are smooth. Return contents to the pot and whisk to combine.
Strain through a chinois if needed.
