A chickychickychick-ENN!! Posted April 9, 2009 Share Posted April 9, 2009 I invented this last night trying to use up the fresh stuff in the fridge before going camping today (YAY!) I think it would work with anything green. Try peas, cabbage - so long as there are three green things in it, it should work. VEGETABLES (The 'green'): A bundle of pak choi A bundle of celery A bundle of runner beans A box of mushrooms Four small spuds (NOT green ones!) SOUPY BITS: Vegetable stock Parmesan (the 'cheese') Black pepper OPTIONALS: (Clotted) cream Pine nuts Cheddar (the 'cheese') Steam all the vegetables for 15-20 mins. Microwave the spuds in their skins for 12-14 minutes. Then make some vegetable stock with about 1.5 pints of water in a big pan. I cheated and used two vegetable Oxo cubes. Add the vegetables to the stock. Whiz up with a hand blender until it's a pulpy liquid. Grate in a large hunk of parmesan. Add pepper to taste. Simmer. Add a massive dollop of cream. I only had clotted cream in the fridge and it was lovely! A couple of minutes before serving, you can add a hefty slug of pine nuts to the soup. They add a nice bit of bite and zing. Dish up, and add a bit of grated cheddar on top for extra flavour. Serve with crusty bread. We had a 10p French stick the OH had picked up in Asda 'because it was 10p'. This is a surprisingly lovely, fresh-tasting, warming-yet-springlike soup. Edit: I forgot to add the spuds! Quote Link to comment Share on other sites More sharing options...
