Leek, Pea and Potato Soup with Buttery Cornbread
20m
prep time
60m
total time
Medium
level
18
ingredients
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
-
250ml Skimmed Milk, or dairy-free alternative 1 x Sainsbury's British Semi Skimmed Milk 1 Pint -
30g Butter, melted, plus a little for greasing 1 x Sainsbury's British Butter, Salted 250g -
2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
2 Garlic Cloves, crushed 1 x Sainsbury's Garlic -
450g Red Potatoes, unpeeled and cut into 3cm cubes 1 x Sainsbury's Red Potatoes 2kg -
2tbsp Runny Honey 1 x Stamford Street Co. Clear Honey 340g -
2tbsp Reduced Fat Crème Fraîche, or sour cream 1 x Yeo Valley Organic Half Fat Crème Fraiche 200g -
1tsp Lemon Juice 1 x Sainsbury's Lemons -
140g Wholemeal Flour, wholewheat 1 x Sainsbury's Strong Stoneground 100% Wholemeal Flour 1.5kg -
1 Brown Onion, finely chopped 1 x Sainsbury's Onions Loose -
0.5 Cauliflower Head, cut into small florets 1 x Sainsbury's Cauliflower -
1.2L Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g -
1 Free Range Egg, lightly beaten 1 x Sainsbury's British Free Range Eggs Medium x6 -
4 Leeks, finely sliced 1 x Sainsbury's Leeks 500g -
100g Polenta, fine cornmeal 1 x Natco Cornmeal Fine 1.5kg -
3tsp Baking Powder 1 x Sainsbury's Baking Powder 160g -
200g Frozen Peas 1 x Stamford Street Co. Peas 850g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Products and prices from
Products and prices from
Reviews
4.5 out of 5 (19 ratings, 4 with reviews)
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