Tales of bitter courgettes bought from the supermarket but only
fit to turn into soup gave me food for thought. I know it’s easy to throw all the old
veggies together and make a wonderful healthy concoction but why not try an earthy
combination from the Covent Garden Soup Company? Eat your
heart out Popeye! Courgettes, spinach
and peas meld together, destined to give you your iron supply for at least a
week!
This recipe was not supposed to reveal itself until the cold days of autumn but don’t worry Lakeland’s soup bags will keep it tucked away ready for a chilly October lunch!
Ignore the tarragon in the list of ingredients, way too perfumed to make this broth work and at step four just throw in all remaining ingredients, including the crème fraiche, cook for a short while and then blend again.
Also I would suggest you use less stock too. The recipe in the Covent Garden book advocates about three quarters of a pint rather than two pints, depends on how thick you like it. Maybe have a play. Too much can’t be taken away- better to be frugal then add more as you go along.
Courgette and cheddar muffins work wonders dunked in this gorgeous green elixir but this recipe won’t be divulged for a while yet so keep your eyes peeled!
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