There might be a lot of chopping here, but this recipe is child’s play and the result is special enough to warrant the extra effort
28 JULY 2011
Ingredients (Serves 4)
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
2 celery sticks, finely chopped
1 fennel bulb, finely chopped
200g young broad beans, podded weight, skins removed
200g young fresh peas, podded weight
150g green beans, sliced
250g asparagus tips, sliced
950ml vegetable stock
a handful each of mint and basil leaves
75ml double cream
4 tablespoons fresh pesto
Heat the olive oil in a large saucepan and soften the garlic, shallots, celery and fennel. It should take about 10 minutes. Add half the broad beans, peas, green beans and asparagus. Cook, stirring, for 5 minutes.
Pour in the stock, bring to the boil and simmer for about 25 minutes. Add the other half of the vegetables to the saucepan and cook for 5 minutes more.
Remove from the heat and pour in a little extra boiling water if the soup appears too thick for your liking. Add the herbs and cream and season to taste.
Ladle into warmed bowls and drop a spoonful of pesto into each to serve.