Green garden soup recipe
information
Preparation time: 20 minutes,
Cooking time: 30-35 minutes,
Calories: 103 per portion
ingredients
4 celery sticks, chopped
2 leeks, cleaned and chopped
1 bunch watercress, washed and chopped
1 heart of a round lettuce, shredded
4 spring onions, chopped
1 tablespoon chopped fresh tarragon
1 garlic clove, crushed
1 small head fennel, shredded
600 ml (1 pint) chicken stock
300 ml (1/2 pint) skimmed milk
salt and pepper
50 g (2 oz) fine green fettucine, broken into short lengths
2 leeks, cleaned and chopped
1 bunch watercress, washed and chopped
1 heart of a round lettuce, shredded
4 spring onions, chopped
1 tablespoon chopped fresh tarragon
1 garlic clove, crushed
1 small head fennel, shredded
600 ml (1 pint) chicken stock
300 ml (1/2 pint) skimmed milk
salt and pepper
50 g (2 oz) fine green fettucine, broken into short lengths
method
1. Put the celery, leeks, watercress, lettuce, spring onions, tarragon, garlic and fennel into a large saucepan; add the stock, skimmed milk and salt and pepper to taste.
2. Simmer the soup for 20 - 25 minutes until all the vegetables are tender.
3. Blend the soup in a liquidizer until smooth. Return the soup to a clean pan and bring to the boil; add the broken fettucine and simmer for about 4 minutes, until the pasta is just tender.
Serve the soup piping hot.
Cooked fennel has a milder and sweeter flavour than raw. It has a distinctive aniseed taste. It is available from autumn to spring.
2. Simmer the soup for 20 - 25 minutes until all the vegetables are tender.
3. Blend the soup in a liquidizer until smooth. Return the soup to a clean pan and bring to the boil; add the broken fettucine and simmer for about 4 minutes, until the pasta is just tender.
Serve the soup piping hot.
Cooked fennel has a milder and sweeter flavour than raw. It has a distinctive aniseed taste. It is available from autumn to spring.
serving amount
serves 4
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