Post by julian on Sept 13, 2006 15:32:23 GMT
Spring Vegetable Soup
1 litre vegetable stock
2-3 tbspolive oil
1 onion
2 or 3 cloves of garlic (preferably fresh)
200-300g peas (preferably fresh)
3 or 4 carrots (preferably very fresh and sweet)
100-200g mushrooms (I like using either buuton mushrooms or oyster mushroms)
1 or 2 leeks
a handfull of fresh parsley
1 tbsp herbs of Provence (thyme, rosemary and oregano)
1-2 tsp sea salt
This soup is best made with the freshest ingrediants possible, and best served when the vegetables are still a little firm. That's why I leave the vegetables chunky and don't cook the soup for longer than 20 minutes.
Chop all of the vegetables and put them in a large saucepan (I like chopping them crudely because I like them chunky). Add healthy lashings of olive oil and the herbs of provence, and turn the vegetables using a wooden spoon so that all the vegetavles are covered in the oil, herbs and salt. Put on a medium heat for 5 to 10 minutes, stirring occassionally (it will smell gorgeous!). Then, add the stock, cover and leave to simmer for about 20 minutes. Chop the parsley and add it to the soup just before serving. Serve with salt and pepper, and a hunk of buttered bread. Lovely!