Green Soup #2 recipe
information
This is a useful way of using up odd amounts of vegetables which tend to lurk in the refrigerator. Use any green vegetables you have in whatever quantity you like — this is only a rough guide.
ingredients
15 ml (1 tbsp) oil
1 medium onion, sliced
2 large (225 g (8 oz) courgettes, sliced
225 g (8 oz) spinach, washed and picked over
handful of sorrel, washed and picked over
bunch watercress
900 ml (1 1/2 pt) chicken stock
150 ml (1/4 pt) sour cream
1 egg yolk
salt and pepper
1 medium onion, sliced
2 large (225 g (8 oz) courgettes, sliced
225 g (8 oz) spinach, washed and picked over
handful of sorrel, washed and picked over
bunch watercress
900 ml (1 1/2 pt) chicken stock
150 ml (1/4 pt) sour cream
1 egg yolk
salt and pepper
method
1. Heat the oil, add the onion and cook until it has just softened but not browned.
2. Add the vegetables and stock.
3. Stir and bring to the boil and then simmer, covered, for 20 minutes.
4. Mix the sour cream with the egg yolk.
5. Liquidize the soup, adding the sour cream mixture slowly.
6. Adjust the seasoning.
7. Serve hot or cold.
2. Add the vegetables and stock.
3. Stir and bring to the boil and then simmer, covered, for 20 minutes.
4. Mix the sour cream with the egg yolk.
5. Liquidize the soup, adding the sour cream mixture slowly.
6. Adjust the seasoning.
7. Serve hot or cold.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
