Return to listing

Green Herb Soup

This soup adapts to any combination of fresh herbs - mint, sage, tarragon, thyme, rosemary, sorrel or any others that are available.

 
 

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Merivale
31 Oct 2014 22:53
Coffee Break Coconuts
31 Oct 2014 16:29
Food and travel Escaping at Christmas
23 Oct 2014 11:36
Ingredients FusyCook
27 Oct 2014 10:55
Can Anyone Help? Molasses...
31 Oct 2014 19:55
Books Video
21 Oct 2014 19:59
Equipment Microwave Ovens
31 Oct 2014 10:17
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com