Gran’s spring vegetable soup

 In Fruit, Vegetables and Cereals, Ingredients, Recipes, Seasons, Soups, Spring, Vegetables

When I was younger I spent a lot of time with my Gran, she looked after us whenever my parents were working, usually with her elder sister. One of my abiding memories of meals with this hilarious double act who would both go on to become nonagenarians was lunches of spring vegetable soup. Whenever she cooked her food was delicious, her mince and tatties going down in legend, but this soup was always from a packet and felt like it took an age to make. The little pieces of dehydrated vegetables slowly going from hard to interminably chewy against the backdrop of the salty tangy liquid. I think I just loved the soup for that tang and the way she pronounced every syllable of veg-e-tab-le, always so precise. For the last number of years of cooking I’ve always told myself I would recreate the soup from fresh, a way to bring my childhood to life, and also a little nod to the lady who meant so much to me and is so missed. And now I finally have. I’ve used fresh chicken stock here but for a vegetarian version you can easily substitute with vegetable.

Gran’s spring vegetable soup

½ leek finely chopped
1 carrot finely chopped
Knob butter
¼ Savoy cabbage finely chopped
6 asparagus roughly chopped
500ml chicken stock
2 syboes finely chopped

Saute the leek and carrot in butter for two minutes, add the cabbage and stock and simmer for 10 minutes.

Add the asparagus and simmer for a further 2 and add the syboes as a garnish and serve.

 

 

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