I was working on a recipe for a spring soup for a client yesterday. Here is my version.
4 tbsp. butter
3 scallions sliced
1 leek sliced and washed
1 large head of green leaf lettuce, chopped
dash of pepper
3 cups of frozen peas
5 cups of chicken stock
2 tbsp. chopped fresh mint
1 tsp. chopped basil
1/2 tsp. fresh marjoram
1/2 tsp. fresh thyme
juice of 1 lemon
dash of Tabasco
4-6 tbsp. light cream or to taste
salt to taste
Garnish: dollop of sour cream, whipped cream, or drizzle of light cream.
Chiffonade of any of the following: spinach, basil, mint.
Heat the butter in a soup pot and saute the scallions and leek until soft. Add the lettuce and the peas. Cover with a sheet of waxed paper held on by the lid and let cook at a low heat for 10 minutes.
Remove the lid and waxed paper, add the stock and herbs and let cook until totally soft. Add the lemon juice and tabasco. Stir. Add the salt to taste. Puree in a food processor in batches. Taste, add cream to taste.
This soup needs to be put through a sieve to create a fine, smooth texture and remove the solids. I did this by ladling one or two scoops at a time into a mesh strainer over a bowl. Then I used the back of the ladle to push the liquid through. Discard solids each time.
This soup can be served hot or cold. Serves 6 to 8.
Topics: Recipes |