Green vegetable soup

• 3 punnets BroccoCress
• ¼ of a head broccoli
• 250gr celery
• 250gr potato
• 200gr leeks
• 250gr frozen peas
• 1L vegetable stock
• olive oil
• season to taste

• Peel and dice all vegetables except the broccoli. 
• Cut the Broccoli into fleurettes and blanch in the vegetable stock, reserve. 
• Place all the diced vegetables into a large saucepan with the frozen peas and 2 freshly cut punnets of BroccoCress. 
• Pour the stock on top of the vegetables and cook covered and slowly for about one hour. 
• Season to taste and serve with the broccoli fleurettes, the remaining BroccoCress and a drizzle of olive oil. 

Recipe: Franck Pontais