Recipe

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• 75 g unsalted butter
• 675 g leeks, washed and shredded
• 1 tsp soft thyme leaves
• 225 g potatoes, cut into chunks
• 450 g head of broccoli, stems sliced and florets separated
• 150 ml double cream
• salt
• fresh ground black pepper

• 1 Melt the butter in a large pan.
• 2 Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
• 3 Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
• 4 Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
• 5 Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
• 6 Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
• 7 Blend until smooth and then return to a clean pan.
• 8 Stir in the cream, season to taste and re-heat gently just before serving.