Recipe - Courgette, Pea and Spinach Soup

From Harvest to Plate - Sun 6 Oct 2019

 

Contributed by Christine Heath

Ingredients:

330 ml vegetable stock
25g butter
1 small onion, diced
40g peas (fresh or frozen)
2 courgettes, diced
2 medium floury potatoes (e.g. Maris Piper), diced
a clove of garlic, crushed
fresh lemon juice, squeeze of
½ teaspoon wild garlic (or chives), chopped
baby spinach leaves, 2 handfuls
1 – 2 tablespoons crème fraiche
1 teaspoon fresh tarragon, chopped

Method:

  • Melt the butter in a saucepan, add the onion, then cook gently for 5 – 10 minutes, until softened.
  • Add the garlic, then cook for a few minutes. Add the potato and stock and simmer for 15 minutes.
  • Add the courgette, peas and lemon juice. Season to taste, then simmer or a further 5 minutes.
  • Blend the soup until smooth.
  • Add the wild garlic, spinach and tarragon, then stir in the crème fraiche.
  • Reheat gently, and then serve.