Alice is

cooking comeback soup

September 12, 2015

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This was made from the contents of my fridge over the bank holiday weekend. It started badly. There was a short while where it looked like sink water. But by adding raw spinach to a blender and blitzing with the stock it turns a brilliant green colour, making it more texturally more interesting than pureed soup. It has vegetables, greenery and has a little bit of protein for sustenance. All bank holidays could do with this.

Contents of fridge as follows:

Makes 10 portions

1 normal sized packet of green beans, chopped small

2 carrots, peeled and diced

2 courgettes, diced

2 small packets of pancetta, diced

1 small head of broccoli, florets

5 cloves of garlic, grated

2 onions, diced

3 springs of thyme, chopped

2 bay leaves

3 pints of chicken stock

1 bag of washed baby spinach

1 small bag of frozen peas

Make it:

  • Fry the bacon until crispy then add the onions, garlic and thyme with the bay until the onions have softened

  • Add the courgette, carrot, green beans and cook until all the vegetables are al dente

  • Add the chicken stock and simmer for 20 min, then the broccoli and cook until the broccoli is al dente

  • Ladle out 1/3 or the broth along with the broccoli and ladle into a blender with the spinach —blitz and return the puree to the pot. Season and re-heat

  • Serve with crème fraîche, homemade pesto and a sprinkle of any soft herbs you have (like tarragon, dill, parsley, chives and/or mint)

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