Friday, March 26, 2010
#51 Green soup
When I served this for lunch today, my husband thought it was a good, honest soup. Now, in the spirit of honesty, I will have to admit that it is actually more of a clean-your-fridge-from-leftovers-kind-of-soup :) I used all the greenery I could find, added a good chicken stock and some vermicelli (which I found hidden deep in the cupboard). The result was pretty good - for the health of both your stomach and fridge ;)
Sneige had a soup based on the same idea recently, which also used green leftovers but tasted quite differently. This makes me think that we should probably start a new project - G & S on leftovers, as these soups only show how imaginative and creative one could be when it comes to using leftovers :)
To serve 2
2 tbsp sunflower oil
top, green parts of 3 small leeks – very well washed and finely chopped
bottom parts of 15 asparagus spears – peeled and sliced
3 x 1cm slices of marrow – peeled, cored and sliced
1 very small potato, peeled and finely chopped
2 good handfuls of frozen petit pois
500 ml chicken stock
2 tbsp fine vermicelli
1 spring onion, finely sliced
Heat the oil in a deep pan and sauté the leeks.
After 5 minutes, add the asparagus, marrow and potatoes. Top up with stock and simmer on gentle heat for 8 minutes.
Add the petit pois and once the soup comes to the boil again, add the vermicelli. Cook for 5-6 minutes.
Check the seasoning. Just before serving, sprinkle the sliced spring onion on top.