The British leek, at its peak in April and May, brings a vibrant burst of flavor to various dishes. Mary Berry, the celebrated British chef, offers a creative way to savor this versatile vegetable in her seasonal spring recipe - a light and summery minestrone soup. This delightful dish is best enjoyed with a drizzle of herby basil pesto, making it a must-try for those seeking a fresh addition to their home cooking repertoire.
Traditionally, minestrone soup features onions, carrots, celery, potatoes, cabbage, and legumes such as beans, chickpeas, or fava beans, along with pasta or rice. Mary’s recipe, as per reports from the Express, focuses on springtime vegetables and potatoes instead of canned goods, while still allowing for the addition of beans, rice, or pasta.
Minestrone Soup Recipe:
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Method:
- Sauté onions, leeks, and potatoes in a large pan with oil for five minutes until they start to soften, stirring occasionally. Add celery and continue cooking.
- As the vegetables soften, prepare the cabbage by cutting it in half, discarding the central stalk, and slicing the leaves into short shreds.
- Add stock, tomatoes, and cabbage to the pan, seasoning with cracked black pepper and salt. Bring to a boil, then let it gently simmer for approximately 30 minutes.
- Stir in the pesto during the last five minutes of cooking, adjusting the seasoning if needed.
- Serve the soup immediately with crusty bread or freeze it in portion-sized containers for up to two months.