Big green soup with pasta & parme­san

The Mail on Sunday - You - - Food Ann Ebelli -

SERVES 4 PREP THE SOUP Trim and chop 225g spring onions. Melt a knob of but­ter with 2 tbsp olive oil in a large pan over a medium heat, add the onions, sea­son with salt and fry for about 5 min­utes un­til soft­ened and glossy, stir­ring oc­ca­sion­ally. Add 750ml veg­etable or chicken stock, bring to the boil, then grad­u­ally add 500g spinach by hand­fuls, sub­merg­ing each one as you go, fol­lowed by 100g frozen peas or trimmed wa­ter­cress sprigs (or a mix­ture). Cover and bub­ble over a low heat for about 5-7 min­utes or un­til the peas are ten­der and leaves are wilted but re­tain­ing a good colour. Purée the soup in batches in a blender un­til smooth and sea­son with salt and pep­per to your lik­ing, adding a squeeze of lemon and a pinch of nut­meg. Re­heat gen­tly as nec­es­sary. FIN­ISH & SERVE Cook 60g orzo pasta (ide­ally whole­wheat) ac­cord­ing to packet in­struc­tions, drain and toss with a knob of but­ter. Serve the hot soup with some of the pasta in the cen­tre and gen­er­ous shav­ings of parme­san (or a veg­gie equiv­a­lent if pre­ferred). VARIATION Add a glug or two of white wine if you like. Splash it into the pan to­wards the end of cook­ing the onions and bub­ble to re­duce be­fore pro­ceed­ing with the recipe.

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