Green Herb Soup
This soup adapts to any combination of fresh herbs - mint, sage, tarragon, thyme, rosemary, sorrel or any others that are available.
|1 oz (25 g) butter|
|6 thick spring onions (and their green tops), thinly sliced|
|6 oz (175 g) potatoes, scraped and cubed|
|5 oz (150 g) outside lettuce leaves, or spinach leaves, de-stalked and shredded|
|15 fl oz (425 ml) light stock|
|2 rounded tablespoons chopped fresh herbs|
|5 fl oz (150 ml) single cream|
|a generous squeeze of lemon juice|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
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This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.
Melt the butter in a medium-sized pan, and stir in the thinly sliced spring onions and the cubed potatoes. Stir and cook over a gentle heat so the vegetables soften gently without browning.
Now stir in the shredded lettuce. Get it all nicely coated with butter. Then add the stock, bring to simmering point, cover and cook gently for about 10 minutes or just long enough for the potatoes to soften.
Next pour the contents of the saucepan into a liquidiser. Add the chopped fresh herbs and the cream and blend until smooth. Return the puree to the pan and reheat, tasting and flavouring with the lemon juice, salt and pepper. Serve piping hot with some fresh, crusty wholewheat bread.
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