👨🍳 Method
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1
Cut the broccoli into florets and peel the stem.
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2
Cut the stem into brunoise (small dice).
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3
Blanch the tomato briefly, peel it, and cut into brunoise.
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4
Peel the bell pepper with a vegetable peeler, remove the seeds and membranes, and cut into brunoise.
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5
Cut the celery into half-moon slices.
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6
Peel the carrots and cut into brunoise.
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7
Halve the leek lengthwise and cut into half-moon slices.
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8
Bring the chicken stock to a boil.
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9
Add all the vegetables to the boiling stock.
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10
Simmer gently for 15 to 20 minutes until all vegetables are tender-crisp.
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11
Taste and adjust seasoning with salt and black pepper.
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