- 1 leek, finely diced
- 2 sticks celery, finely diced
- 4 cloves garlic, finely sliced
- ½ bunch thyme, finely chopped
- 2 bay leaves
- 2 Tbsp unsalted butter
- 1 cup white wine
- 1L vegetable stock
- 2 head broccoli, chopped
- 1 bunch watercress
- 1 bunch basil
- salt flakes and freshly-milled black pepper
- chopped parsley and sour cream, to serve
1 Saute the leek, celery, garlic, thyme and bay leaves in butter in a large saucepan over a moderate heat for 5 minutes, until softened. Pour in the wine, simmer briefly, then add the stock and bring to a boil.
2 Add the broccoli and cook until just tender, then place the saucepan in a sink of iced water to chill rapidly in order to avoid browning.
3 Blanch the watercress and basil in a saucepan of boiling water, then refresh in iced water. Add to the soup, remove the bay leaves, then purée until very smooth. Season with salt and pepper, then gently re-warm and serve wih parsley and sour cream.