Photo: NZ Gardener Magazine
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Ingredients
- 1 carrot
- 1 onion
- 1 celery heart
- half a small butternut pumpkin
- 1 leek
- 2 potatoes
- 6 cloves of garlic
- 250g of savoy cabbage
- 1 cup shelled peas
- 150g broccoli
- 1 cup of pure cream
- salt
- fine white pepper
- extra virgin olive oil
- fresh crusty bread or toasted bread
- gruyere or cheddar cheese
Method
Peel (where necessary) and cut into chunks 1 carrot, 1 onion, 1 celery heart, half a small butternut pumpkin, 1 leek, 2 potatoes, 6 cloves of garlic, 250g of savoy cabbage, 1 cup shelled peas and 150g broccoli. Place all the vegetables except the peas and broccoli in a large pot and just cover with cold water. Bring to the boil and simmer for 25 minutes.
Add the remaining vegetables and simmer for a further 10 minutes. Drain the cooked vegetables, setting the water aside, and pulse in a food processor until they are well blended. Add enough of the cooking water to give a rich, thick but runny consistency. Add 1 cup of pure cream, season with salt and fine white pepper and stir until uniform.
To serve
Reheat if necessary and serve in bowls with a drizzle of good extra virgin olive oil and fresh crusty bread or toasted bread with gruyere or cheddar melted on it.
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