Chilled sixleaf soup

The Sunday Telegraph - Stella - - EAT IN -

Serves 6


60g but­ter 6 spring onions, white and pale green parts only, thinly sliced 2 leeks, white and pale-green parts only, thinly sliced (around 300g pre­pared) fine sea salt 2 cloves gar­lic, peeled and very finely chopped 2 medium pota­toes, peeled and cut into 1cm cubes (around 300g pre­pared) 100g wa­ter­cress leaves, roughly chopped 100g baby spinach leaves, roughly chopped 100g ten­der net­tle tips, roughly chopped small bunch chives, chopped 150ml dou­ble cream 2–3 tsp fresh horse­rad­ish, finely grated (or pre­pared horse­rad­ish from a jar)

To fin­ish

100ml dou­ble cream, lightly whipped grat­ing of horse­rad­ish chives, finely snipped


1 Melt the but­ter in a saucepan, then add the spring onions, leeks and a pinch of salt and soften over a low to medium heat, stir­ring oc­ca­sion­ally, with­out let­ting the veg­eta­bles take colour. Add the gar­lic and soften for an­other minute or two. 2 Add the pota­toes, 500ml of cold water and an­other gen­er­ous pinch of salt and cover. In­crease the heat to bring to a boil, then re­duce and sim­mer un­til the pota­toes are ten­der. 3 Turn off the heat, then add the wa­ter­cress, spinach, net­tle tips and chives (save a few for the top) and stir un­til they wilt. Trans­fer the soup to a wide bowl, add 400ml of ice-cold water and leave to cool as quickly as pos­si­ble (this pre­serves the bright green colour). 4 Blend the soup un­til smooth, then stir in the dou­ble cream. Pour a ladle­ful of the soup into a small bowl, whisk in 2 tea­spoons of the horse­rad­ish, then trans­fer back into the soup. Thin the soup with cold water if it is too thick. 5 Serve with a spoon­ful of whipped cream, a grat­ing of horse­rad­ish and the finely snipped chives.

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