Monday, 14 March 2011

Spring Soup

2-3 small leeks
1 medium carrot
1 litre vegetable stock
1 lemon
1 handful green garlic

Wash and cut up the leeks, soften in a little butter or oil. Add the diced carrot and stock to the leeks and simmer for 20 mins. Add the zest and juice from the lemon and the shredded green garlic and cook for a few more minutes. Add salt if desired.

Thanks to Nigel Slater for the inspiration for this soup, I hadn't thought of adding lemon to a soup before, very tasty.  You can substitute cabbage or kale for the wild garlic.

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