Tuesday, May 11, 2010

Green soup

It's dark as outside.  The rain has started - it's really bucketing down.  And it's only 630.

Perfect soup weather.

Weekend just been, popped into my head was a picture of a soup - a bright green puddle in a bowl.  
To avoid the browny coloured soup that you'll get with kumera, meats, or too many coloured ingredients - everything in this soup is bright green.  You could probably try anything green in this. But keep the celery and the peas.  With a toasted bagel and cheese this soup is filling, the flavours taste fresh, sweet and almost spring like while you will feel good, clean and revitalised inside (probably due to eating straight veges, you'll be getting a good cup or two of them per serving).

Green Soup
2 onions
5 cloves garlic (I like garlic - use however much you like)
1/2 celery
1 kg pack of frozen peas
1 brocolli head
Big handful of spinach
1 l beef stock (this is what I had, another stock would be fine)
Herbs (I used bay leaves, a bit of rosemary, and a bit of italian mix I had in the fridge)

In a large pot with oil add onions, garlic and celery.  Can be chopped fairly roughly as it's going to get blended at the end.
Cook through till translucent.  Add broccoli, including the stalk, finely chopped.  Add stock and bring to a simmer.  Quickly add the peas and spinach.  Once it gets back to the boil remove from heat straight away (we don't want mush) and cool for a bit.
Blend in a processor till really smooth.

Return to pot and bring back to a simmer before enjoying a bowl with crispy toast as pictured or cheese on bagel.  Delightful.


kris said...

On the green tip, Galbraiths do a mean pork belly on pea and truffle risotto. Stunningly green, and tastes awesome - and I don't even dig on peas.

Nigel Olsen said...

This will make a nice healthy change from the all-too filling, thick 'n' chunky soups that will soon bombard us, thanks to winter - very nice. By the way, to get that greener-than-green look: it's all about the size you cut your veg, a monster-size pot of boiling water, & a big bowl of water, full of ice. It's what we do at the restaurant & the results are eye-catching.

wendalls said...

The thinner soup was totally what I was going for Nigel. And thanks for the green tip. The more kermit the colour - the better.

Kris - YUM that sounds amazing.

I think peas are pretty trendy right now.