Summer green soup with gremolata
4 persons - 30 minutes
Ingredients:
1 tablespoon olive oil
1 leek cut into thin slices
1 large potato
900 millilitres of water
2 vegetable stock cubes or bouillon concentrates
450 grams of mixed peas, broad beans, asparagus and courgette (or just one type of vegetable)
2 tablespoons of chopped mint
2 tablespoons of fresh cream
Preparation:
Gently fry the leek in the oil until soft (3 minutes)
Add the potato , the water and the stock cubes.
Cook for 10 minutes on medium heat.
Add the green vegetables.
Bring to the boil, reduce the heat and stew gently for 10 minutes.
Take off the heat and stir in the cream.
Put in the mixer until smooth.
Serve in bowls.
Gremolata:
2 tablespoons chopped basil
2 tablespoons chopped parsley
The zest of 1 lemon
1 crushed clove of garlic
Stir all these together and scatter over the soup in the bowls
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