Spring Vegetable Soup
Get ready to treat your taste buds with this vibrant and creamy green soup. Bursting with the fresh flavors of leeks, potatoes, peas, and a variety of herbs, this dish is both comforting and nourishing. A hint of nutmeg and a touch of lemon add a delightful zing, while a dollop of crème fraiche brings a luxurious creaminess to each spoonful. Garnish with chive flowers for a beautiful and flavorful finishing touch. Get ready to savor every delicious bite!
— Constant Cookbook
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 crème fraiche
- Salt and freshly ground pepper
- Chive flowers (optional)
Instructions
- 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 donât 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 crème 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!
Yield
Serves 4
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