Spring Vegetable for Souper-Saturday…

“As winter fades away,

we find ourselves craving lighter, fresher flavoursโ€”

but we’re not quite ready to give up on soup.”

~ Saveur

ย I couldn’t agree more!

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So here is a a Spring-like soup for the weekend…

Chop, dice andย sautรฉ with the garlic

Ingredients:

  • 1l good quality chicken stock
  • 2 tbs olive oil
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 1 carrot, diced
  • 1 stick of celery, diced
  • 1 courgette, diced,
  • 1 potato, diced
  • Handful of fresh peas
  • 100g borlotti beans, cooked and drained
  • 80g arborio rice, uncooked weight
  • Salt, cayenne and freshly ground black pepper
  • Drizzle of basil infused olive oil
  • Grated parmesan, to garnish

A fine dice really works…in go the frozen peas!

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I love theย earthy colour of these borlotti beans.

Method:

  1. Heat the oil in a pan, add the onion and garlic and sautรฉ till soft, then add the carrots and celery.
  2. Now add the potato, courgettes and then the peas, stir and heat gently.
  3. Add the stock, the borlotti beans, bring to the boil, then simmer forย  15 minutes until the potato is cooked.
  4. Meanwhile, add the rice to a pan of salted boiling water, then simmer for 12 minutes, drain and set aside till serving.
  5. Check the soup and season to taste.
  6. To serve, spoon the cooked rice into a bowl, ladle in the soup, drizzle over some basil infused olive oil, and finally add a grating of fresh parmesan.

Use arborio rice, add olive oil, simmer and drain.

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Grate the parmesan, then add the essential basil infused oil.

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Time for lunch….dive in.

Frances ๐Ÿต

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