Leek, Pea and Potato Soup with Buttery Cornbread
by Katie Pix
In a Liverpool kitchen not altered since the early ’80s, Grandma digs out her trusted saucepan and clicks on the temperamental stove. Me and my brother have slept during the 4½-hour journey and are recharged, while Mum and Dad nurse a hot cup of tea and shake off the stress of the M1. We eagerly await the ladles of rich leek and potato soup – it engulfs us with a warm hug and we dip in hunks of crusty white bread spread with an inch-thick slab of butter. It turns out the secret to her legendary soup is a metric ton of butter. And yes, it nourished our souls, but here’s a version that nourishes our bodies, too.
Method
Based on 4 servings, adjust as needed.
Step 1
For the cornbread, preheat the oven to 210°C (190°C fan/410°F/gas 6–7). Grease a 20cm (8in) springform cake tin (pan) with a light layer of oil or softened butter and line with baking paper.
Step 2
In a medium bowl, mix the flour, polenta, baking powder and ** a pinch salt**. Make a well in the middle of the dry ingredients and pour in the milk, melted butter, honey** and egg. Stir into a smooth batter. Scrape the batter into the cake tin and bake for 20–25 minutes until a skewer poked into the centre comes out clean. Set aside until ready to serve (let the cornbread cool for 10 minutes before slicing).
Step 3
Meanwhile, for the soup, place a large pot over a medium heat and add a dash of olive oil, leeks, onion and a pinch of salt, stirring to coat with oil. Pop on the lid, turn the heat to low and sweat for 8–10 minutes until soft. Remove the lid, stir in the garlic and cook for a few minutes more so the vegetables catch a light tinge of golden colour.
Step 4
Add the potatoes, cauliflower and stock, bring to the boil over a high heat, then reduce to a light simmer for 15 minutes, or until the cauliflower and potatoes are tender. Add the peas and cook for a further 2–4 minutes.
Step 5
Using a hand blender (or food processor or blender) blitz your soup until smooth. Add the crème fraîche, lemon juice and a generous amount of freshly ground black pepper, then blend again. Taste and season with salt, if needed. Ladle the soup into bowls and serve with wedges of warm cornbread alongside.
- Ingredients
- Based on 4 servings
-
30g Butter, melted, plus a little for greasing 1x Sainsbury's British Butter, Salted 250g -
3tsp Baking Powder 1x Sainsbury's Baking Powder 160g -
100g Polenta, fine cornmeal 1x Natco Cornmeal Fine 1.5kg -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
450g Red Potatoes, unpeeled and cut into 3cm cubes 1x Sainsbury's Red Potatoes 2kg -
140g Wholemeal Flour, wholewheat 1x Sainsbury's Strong Stoneground 100% Wholemeal Flour 1.5kg -
2tbsp Runny Honey 1x Stamford Street Co. Clear Honey 340g -
1 Brown Onion, finely chopped 1x Sainsbury's Onions Loose -
0.5 Cauliflower Head, cut into small florets 1x Sainsbury's Cauliflower -
1.2L Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
200g Frozen Peas 1x Stamford Street Co. Peas 850g -
2tbsp Reduced Fat Crème Fraîche, or sour cream 1x Yeo Valley Organic Half Fat Creme Fraiche 200g -
1tsp Lemon Juice 1x Sainsbury's Lemons -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Free Range Egg, lightly beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
250ml Skimmed Milk, or dairy-free alternative 1x Sainsbury's British Semi Skimmed Milk 1 Pint -
4 Leeks, finely sliced 1x Sainsbury's Leeks 500g