- 1 litre Chicken stock home made or shop bought,
- 2 Large leeks washed trimmed and finely sliced washed, trimmed and finely sliced
- 4 Spring onions finely sliced finely sliced
- 1 Bunch asparagus chopped into chunks or 8 asparagus spears cut in half lengthways then chopped into pieces
- 10 stalks Purple sprouting broccoli with the stalks trimmed into small chunks
- A handful of frozen peas
- A chunk of Parmesan for grating
- Salt & Pepper
- 100 g Stale bread to make croutons with
- -Olive oil/chilli oil
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For the croutons:)
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Pre-heat the oven to 180 degrees.
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Roughly chop up the stale bread into chunks then place in a bowl and toss in olive oil or chilli oil,
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Place the croutons onto a baking tray and bake for 10 mints until they are golden around the edges,
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Set aside until the broth has been made.
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For the broth:)
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Bring the chicken stock to the boil in a large saucepan then add in the finely sliced leeks and simmer the soup on a medium heat for 10 minutes until the leeks are very soft and beginning to break up then check the seasoning,
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Add in all of the other vegetables, bring the soup back to the boil and simmer for a further 2 minutes so that the vegetables retain a little crunch,
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Divide the soup into bowls and grate over a generous amount of Parmesan and lots of crisp croutons,
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Serve with lots of bread, extra Parmesan and more croutons.