Spring Soup
A bright green blended soup of leeks, spring onions, potato, watercress and mint, finished with creme fraiche and lemon.
⏱️ Prep: 10 min🍳 Cook: 40 min
Ingredients
| 150 g | peeled potatoes (approx 1 medium potato) | |
| 250 g | trimmed leeks (approx 2 medium leeks) | |
| 2 | garlic cloves, peeled | |
| 1 80g | bunch spring onions, chopped, green parts separated | |
| 6 | mint leaves | |
| 50 g | watercress | |
| — | lemon juice, to taste | |
| 1 Tbsp | 15 ml | creme fraiche |
| — | salt and pepper, to taste | |
| — | olive oil | |
| 500 ml | fresh milk (optional, added to taste) |
Instructions
Serves 4.
- Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in a tablespoon of olive oil. Add a pinch of salt and cook until soft and translucent, but not coloured (about 6-8 minutes).
- Slice the potato, then add to the pan and top with enough water to cover the vegetables (approx 500ml). Simmer for 30 minutes.
- Take the pan off the heat, then stir in the spring onion greens, mint and watercress. Carefully transfer the pan contents to the Vitamix container. Start the machine and slowly increase to its highest speed, blending for 1 minute.
- Remove the lid and add the creme fraiche, season with salt and pepper and add lemon juice. Replace the lid and blend on Variable 1 for 5 seconds to incorporate. Blend in a little additional water to achieve your desired consistency, if too thick.
- Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green colour. Portion into 4 bowls.
Note: at least another 500 ml of fresh milk may be added.