I fail every time to weigh and measure ingredients for soup. Not once have I actually followed a recipe. Chuck it in and blitz is my philosophy. So bearing that in mind here is a list of tasty things to get your green soup green. Excellent. The important thing to remember is that you don’t want to lose the beautiful green colour, therefor cooking time is minimal. I sweat the onions and garlic in a little olive oil until softened before adding the veg and stock. bring to the boil for about 5 minutes then take of the heat and blend well. If you are using potato or celery you can add these in with the onions as they will take longer. The rest you want to just cook and no more.
white onion, chopped
garlic, finely chopped
chicken or vegetale stock
peas, and lots of them!
celery, finely chopped
broccoli, broken into small heads
rocket and spinach, only add in the last minute of cooking otherwise it will go brown
french beans, chopped
pesto, a big dollop at the end will work wonders
herbs of your choice
salt and pepper
double cream, stir in at the end of you are feeling indulgent
Serve with lots of toasted bread, baguette, biscuits, cheese and parma ham. A tasty trick is to wrap fine breadsticks with strips if parma ham and bake in the oven at 200C for around 5 minutes until the ham crisps up. Serve with soup on a particularly cold day.