Cream of leek, broccoli and summer truffle soup
I made this as the first course for Tara’s thirteenth birthday. I had been meaning to make a soup like this for some time after having a celeriac and truffle soup at a restaurant in Sydney years before, but I’d never got around to it.
I bought the truffles specially - a tiny jar from the deli in Katoomba behind the Carrington - but the rest of the ingredients were what I had to hand. This makes quite a small quantity of soup; it’s far too rich, and the truffles prohibitively expensive, to eat in larger quantities.
- 1 leek
- a quarter of a small head of broccoli
- 1 clove garlic
- 1 rib celery
- 10g summer truffles
- 100ml double cream
- 1 tbsp chopped fresh flat-leaved parsley
- 1 tbsp butter
- 2 chicken necks (or 1 chicken wing)
- 1 bay leaf
To make a stock, boil 300ml water in a covered pot with the chicken necks and the bay leaf. When the water boils, reduce the heat and simmer. Meanwhile, dice the broccoli, discarding the thickest pieces of stem, and the celery. Cut the green part and the end off the leek: put those in the stock as it boils, and dice the white remainder. Chop the garlic finely.
Melt the butter in another pot over medium heat. As soon as the butter melts, add the broccoli, celery, leek and parsley. Cook, stirring frequently, for about ten minutes, or until they are soft - don’t let them brown.
Strain the stock, discarding the chicken necks etc. Slice the truffles and add them to the other vegetables and cook for another thirty seconds, then pour in 200ml of the stock. Simmer over medium heat for another ten minutes. Stir in the cream and continue to cook for another five minutes.
Remove from the heat. Now blend the soup. To get the smoothest result, put it in a proper blender, but I just used a hand blender in the cooking pot, and it turned out fine.