Return to listing
Add the peas, mint and basil and the stock. Cook for 20 minutes.
Let the soup cool then blend. Return the pureed soup to the pan, heat it up gently and taste and check the seasoning. Serve in warmed plates with a spoon of cream, or greek yogurt or mascarpone, and some croûtons, if you like.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Green soup
Submitted by Anushka 11 June 2009
This will serve 8
Ingredients
4 leeks,2 chicory endives,1 fennel bulb,1 sprig mint,1 sprig basil,1.5 litres vegetable stock,1 tbs butter,1 handful frozen peas,cream or greek yogurt or mascarpone
Method
Chop the leeks, endives, and fennel. Melt the butter in a pan, add the chopped vegetables and let them sweat for 10 minutes.Add the peas, mint and basil and the stock. Cook for 20 minutes.
Let the soup cool then blend. Return the pureed soup to the pan, heat it up gently and taste and check the seasoning. Serve in warmed plates with a spoon of cream, or greek yogurt or mascarpone, and some croûtons, if you like.
Recipe images are not uploaded yet.
- Bookmark with:
-
Delicious
Digg
Facebook-
StumbleUpon
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
