| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 2 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Healthy |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 1098 |
| Fat | 72g |
| Saturates | 48g |
| Protein | 79g |
| Carbs | 39g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Heat the oil in a large pot over a medium heat.
2
Rinse and roughly chop the leeks and halve the head of garlic.
3
Sauté the leeks and garlic with a handful of thyme. Once the garlic and leeks have browned, add the stock and simmer gently, stirring until it has reduced by half.
4
Add the rinds and water, along with the rest of the herbs and peppercorns. Leave to simmer until reduced by half, approx. 2 hours.
5
Once ready, strain the broth and set aside for soups or pastas.
