Spring greens soupby Norah Elliot |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 25g butter; 1 onion, chopped; 2 leeks, sliced; 2 cloves garlic, finely chopped; 800ml vegetable stock; 1 large baking potato, peeled and cubed; 125g spring greens, shredded; 4 tbsp double cream (optional). |
| Recipe Method |
| Melt the butter in a large saucepan and gently
cook the onion and leeks for about 8 minutes until soft. Add the
garlic and cook for a further minute. Add the stock and potato. Bring to the boil and season, then cover and simmer for about 15 minutes until the potato is tender. Add the greens, cover and simmer for 5 minutes more. Serve the soup with a swirl of double cream if using. |
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