Tuesday, 17 January 2012
Creamy green soup
Another soup! I just love soup and it's so easy, plus it's an excuse to eat homemade bread. I was anticipating spring a bit to early with this one, but fancied something refreshing rather than stodgy. The greens used are 'light', spring type greens rather than the heavy leaves of winter.
Creamy Green Soup
Takes about an hour if you're speedy with your chopping, took me more like 1hr 10mins
2 trimmed leeks
A crown of broccoli
200g french/green beans
3 tbsp green pesto (can adjust to taste)
3-4 tbsp Creme Fraiche
1200ml vegetable stock
2 tsp dried thyme
3 cloves garlic
Salt and pepper to season, although with the pesto, salt isn't too necessary
* Prepare the veg - slice the leek in half lengthways then slice into thin slices (slice, slice, slice). Cut the florets of broccoli off the stem, chop the courgette into small, 1.5cm pieces and cut the beans in half or thirds if you're not blending at the end. Chop the garlic into small pieces.
* Heat some oil in a large pan and fry the leeks, garlic and thyme gently until soft but not brown (about 5 minutes)
* Add the rest of the vegetables and fry for 10 minutes, until just starting to go soft.
* In the meantime make up the stock, then add to the pan once the vegetables have finished their 10 minutes of frying.
* Bring to the boil, then cover and simmer for 25 minutes. This makes the vegetables very soft! If you prefer not to blend your soup and want to keep a bit of crunch to the veg, adjust the cooking times accordingly.
* Stir in the pesto and creme fraiche, then blend in a food processor or using a hand blender.