River Cottage summer garden soup

River Cottage summer garden soup


River Cottage Summer Garden Soup With Fennel Bulbs, Celery Stalks, Spring Onions, Courgettes, Rainbow Chard, Butter, Olive Oil, Vegetable Stock, Peas, Broad Beans, Lettuces, Herbs, Pea Shoots, Sea Salt, Freshly Ground Black Pepper

The ingredient of River Cottage summer garden soup

  1. 2 fennel bulbs small, trimmed, any feathery fronds chopped and reserved
  2. 2 celery stalks
  3. 1 bunch spring onions trimmed
  4. 1 1/8 pounds courgettes small
  5. rainbow chard or A bunch of ruby
  6. 2 1/8 tablespoons butter
  7. 1 tablespoon olive oil or rapeseed
  8. 4 1/4 cups vegetable stock
  9. 1 cup peas freshly podded
  10. 1 3/16 cups broad beans freshly podded, blanched and peeled if large
  11. 2 lettuces small, such as Little Gem, shredded
  12. 2 tablespoons herbs finely chopped mixed, such as mint, lemon balm, parsley, basil, fennel tops and/or chives
  13. 3 pea shoots fresh, optional
  14. sea salt
  15. freshly ground black pepper

The instruction how to make River Cottage summer garden soup

Nutritions of River Cottage summer garden soup

calories: NutritionInformation
carbohydrateContent: 230 calories
cholesterolContent: 29 grams
fatContent: 15 milligrams
fiberContent: 9 grams
proteinContent: 10 grams
saturatedFatContent: 7 grams
sodiumContent: 4.5 grams
sugarContent: 1360 milligrams
: 12 grams


You may also like