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Recipes

   Spring Green and Potato Soup

recipe image
A useful soup for using up the outer leaves of the greens. You could use the inner leaves for a vegetable dish such as Special Spring Greens.
Ingredients
Serves: 2

25 Gram Butter (1 oz)
1/2 Onion, chopped
1 Head Spring greens, outer leaves only, shredded
1 Red potato, peeled and diced
600 ml Vegetable stock (1 pint)
150 ml Double cream ( 1/4 pint)
Salt
Freshly ground black pepper
Method
Heat the butter in a pan. Add the onion and cook for 2 minutes to soften.

Add the shredded spring greens, diced potato and stock.

Boil and simmer for about 5 minutes or until the potato is tender.

Add the cream and simmer for 3 minutes.

Place in a blender and blend until smooth. Season to taste. Serve in 2 bowls.



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