Bean and Leek Soup

• 2 large leeks
• 1 tablespoon unsalted butter
• 1 tablespoon oil, shaken with
• 5 tablespoons water
• 2 large head broccoli, broken into florets
• 2 34 cups gravox real beef stock or 2 34 cups chicken stock
• white pepper, to taste
• 1 cup canned borlotti beans or 1 cup romano beans or 1 cup broad bean, rinsed
• chopped basil or parsley, to serve

1. Discard roots and most of the green from leeks.
2. Split lengthwise, and then wash, chop and allow to dry.
3. Heat butter and oil mixture in a large saucepan.
4. Add leeks and saute until softened, but not browned, saving a few spoonfuls of cooked leeks to garnish.
5. Add broccoli and stir-fry until bright green.
6. Add stock and bring to boil.
7. Reduce heat and season.
8. Simmer for 30 minutes, adding more water as required.
9. Reserve spoonfuls of beans to serve.
10. Strain vegie and stock mixture into a bowl, reserving liquid.
11. Blend cooked vegies and beans.
12. Add 2 ladles of reserved liquid and puree until smooth.
13. Add remaining liquid and blend, adding a little extra stock if soup is too thick.
14. Reheat soup and serve topped with reserved leeks and beans, and chopped herbs.

leeks, unsalted butter, oil, water, head broccoli, gravox real, white pepper, borlotti beans, basil

Taken from www.food.com/recipe/bean-and-leek-soup-297347 (may not work)