Blonde Soup

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil, plus extra to serve 

1 leek, chopped

4 sticks of celery, chopped

¼ cabbage, shredded

1 potato, peeled 

1.5L chicken stock

Salt and pepper

Freshly grated pecorino, to serve (optional)

Cream, to serve

Method

Heat oil in a large pot over a medium heat and add leek, celery, cabbage and potato stir to coat everything in the oil and cook for 2 - 3 minutes ensuring there is not too much colour on the vegetables. Season and then add stock and cook for 25 - 30 minutes or until the vegetables soften. 

Blend with a stick blender until smooth.

Serve with a dollop of cream, freshly grated pecorino and a drizzle of olive oil.