Spring green soup Recipe

Spring green soup Recipe

  • 1 tbsp olive oil
  • 6 spring onions, finely chopped
  • 3 sticks celery, chopped
  • salt and freshly ground black pepper
  • 250g/9oz courgettes, cut into bite-sized chunks
  • 300g/10½oz potato, cut into cubes
  • 1 lemon, juice and zest only
  • 1.5 litres/2 pints 13fl oz vegetable stock
  • 1 Little Gem lettuce, sliced
  • 100g/3½oz broad beans (shelled weight)
  • handful baby spinach
  • 2 free-range eggs
  • watercress
  • pecorino cheese, grated
  1. Heat the oil in a large pan. Add the onion and celery and fry until softened but not coloured.
  2. Add the courgette, potatoes and lemon zest and fry for 2-3 minutes.
  3. Add the stock and bring to the boil. Add the Little Gem lettuce and broad beans and simmer for 25 minutes, or until the potatoes are completely cooked.
  4. Add the baby spinach leaves and cook for one minute.
  5. Beat the eggs and lemon juice together in a bowl, then add to the simmering soup, stirring constantly.
  6. Cook for one minute, then ladle the soup into a bowl.
  7. Garnish each bowl of soup with a little watercress and grated pecorino and serve.
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