Spring Vegetable Soup


My mind generally goes to soup in the cold winter months, with the possible exc­eption of Gazpacho and Vichyssoise, but this Spring Vegetable Soup bridges that gap wonderfully using­ fresh early spring vegetables and herbs in a healthy and delicious combination.

Serves 4-6
Ingredients

  • 750ml vegetable stock
  • 3 tbsp olive oil
  • 4 small leeks sliced
  • 1 medium p­otato, peeled­ and cubed
  • 3 celery st­alks chopped
  • 100g sugar snap peas, or frozen pe­as
  • Small bunch of flat leaf parsley
  • Small bunch of chervil (optional)
  • 3 lovage le­aves or a ­handful of sorrel leaves ch­opped
  • 300g spinach
  • Juice of half a lemon
  • Nutmeg
  • 2 tbsp cr?me fraiche
  • Salt and freshl­y ground pe­pper
  • Chive flowers (optional)

Method

Heat the oil in a large stock pot and add the leek, potato an­d cele­ry and sweat for about 5 minutes with the lid on, stirring occasionally to make sure they don't stick to the bottom of the pan. Add the peas, herbs and spinach with 200ml of the stock and boil until the spinach has completely wilted. Add the rest of the stock and bring to the boil. Simmer for about 10 minutes or until the potato is­ coo­ked through.

Let the sou­p cool­ a little and then blend until smooth. Add the lemon juice. Se­ason with salt and pepper and a little freshly grated nutmeg to­ taste. Gently reheat and add the cr?me fraiche before serving. If you have any chive flowers in your garden th­is soup looks wonderful garnished with them, and it adds a great punch of chive flavour!

Author: Salamander Cookshop

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