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| broccoli flower clusters: 250 g |
| red potatoes: 250 g |
| chicken spread: 500 g |
| Spanish peanuts: 100 g |
| buttermilk: 1 1/2 cups |
| red bell pepper: 20 g |
| lamb spleen: 50 g |
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You can use vegetable or chicken stock cubes, or concentrated stock from a jar, following the instructions to make up the correct strength for 600ml (1 pint) of water. Cover, cool and refrigerate the soup, using it within 3 days of making and re-heat...
Put the leeks, broccoli and potatoes into a large saucepan and add the stock.
Heat until just boiling, then turn the heat down. Cook over a lowheat with the lid on for 15-20 mins or until the potatoes are tender.
Add the spinach and cook gently for another 2-3 mins, until the leaves wilt down.
Blend the soup to a puree using a hand-held stick blender, ortransfer it to a food processor or blender and whizz until smooth. Addthe milk and reheat gently, seasoning with ground black pepper. Serve.
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