SPRING PISTOU SOUP
Serves 4
2 carrots, peeled and chopped into matchsticks
1 celeriac, peeled and chopped into 6mm cubes
A pinch of sea salt
60g frozen peas (defrosted)
A bunch of flowering chives and finely chopped fresh chives, to decorate
For the pesto:
200g unsalted cashew nuts
2 garlic cloves
Grated zest of 1 lemon and freshly squeezed juice of ½ lemon Leaves of a medium bunch of fresh basil
A pinch of sea salt
Olive oil, to drizzle
For the consommé:
2 carrots, peeled and chopped into 5mm cubes
4 celery sticks, chopped into 5mm cubes
1 onion, chopped into 5mm cubes 25ml sherry
A pinch of sea salt
1. Preheat the oven to 140°C/fan 120°C/gas mark 1.
2. To make the pesto, put the nuts and garlic on a baking sheet and roast in the oven for 20 minutes. Transfer to a food processor and add the lemon zest, juice, basil and salt. Pulse the mixture, then drizzle in a little olive oil as necessary to form a coarse pesto that will hold when pressed together between two spoons. This can be stored in an airtight container in the fridge for up to 5 days.
3. To make the consommé, put the carrot, celery and onion cubes into a saucepan with 800ml of water and the sherry. Set over a medium heat until it reaches a low simmer, then reduce the heat to just below simmering and leave like this for about 1 hour. Strain the liquid through a fine mesh sieve into a jug, add the salt and gently stir. Set aside until ready to serve.
4. Put the carrot and celeriac in a saucepan, cover with water, add the salt and set over a medium-high heat. Bring to a rolling boil for 2 minutes, strain and run under cold water to stop them cooking. Set aside until ready to serve.
5. Use two spoons to form quenelles of pesto and place in the centre of the serving bowls. Assemble the cooked, cubed vegetables and the defrosted peas around them.
6. Reheat the consommé in a saucepan set over a high heat until piping hot and, at the table, pour it over the pesto and vegetables. Decorate with finely chopped chives and chive flowers.
From ‘Vegetables’ by Mat Follas (£12.50, Ryland Peters & Small). Photographs: Steve Painter. © Ryland Peters & Small