River Cottage Summer Garden Soup - River Cottage

Name: River Cottage Summer Garden Soup - River Cottage
Ingredients: 2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved); 2 celery stalks; A small bunch of spring onions, trimmed; About 500g small courgettes; A bunch of ruby or rainbow chard; 30g butter (Optional); 1 tablespoon rapeseed or olive oil; 1 litre vegetable stock; 100–150g freshly podded peas; 100–150g freshly podded broad beans, blanched and peeled if large; 2 small lettuces, such as Little Gem, shredded; 2 tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel tops and/or chives; A few fresh pea shoots (optional); Sea salt and freshly ground black pepper

rivercottage.net

Gather fresh produce from local shops to create a vibrant vegetable soup by varying cooking times for denser vegetables.

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Ingredients

2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved)
2 celery stalks
A small bunch of spring onions, trimmed
About 500g small courgettes
A bunch of ruby or rainbow chard
30g butter (Optional)
1 tablespoon rapeseed or olive oil
1 litre vegetable stock
100–150g freshly podded peas
100–150g freshly podded broad beans, blanched and peeled if large
2 small lettuces, such as Little Gem, shredded
2 tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel tops and/or chives
A few fresh pea shoots (optional)
Sea salt and freshly ground black pepper