Bramley, Leek & Sage Soup | Abel & Cole
Bramley, Leek & Sage Soup
Clock Image
Prep: 15 mins
Cook: 20 mins
A creamy blend of roast Bramley apple with leeks, butterbeans and a hint of fennel. All topped off with crispy fried sage leaves.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 2 leeks
  • 1 celery stick
  • 1 Bramley apple
  • 2 tsp fennel seeds
  • A 400g tin of butter beans
  • A handful of sage
  • 1 vegetable stock cube
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 750ml boiling water
Step by step this way
  • 1.

    Thinly slice the white and light green parts of the leeks. Rinse well. Thinly slice your celery.

  • 2.

    Warm 1 tbsp oil in a pan over a medium heat. Add the veg and season well. Lower the heat. Fry for a few mins, stirring often.

  • 3.

    Peel, core and finely dice your apple. Fold the apple and 2 tsp fennel seeds in with the veg. Sizzle till the apple starts to break down and caramelise.

  • 4.

    Drain and rinse the beans. Finely chop 3 sage leaves. Pluck out a few flat, pretty sage leaves and set aside for later.

  • 5.

    Add the chopped sage and 750ml stock (homemade or using your stock cube). Simmer till the pan starts steaming. Blend till smooth. Add a little more water, if needed, till it’s the right consistency for you. Season to taste.

  • 6.

    Set a small frying pan over a high heat. Add 1 tbsp oil to the pan. Fry the reserved sage leaves with a pinch of salt till golden and crisp. Scatter over the soup as a garnish.

This recipe is from