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Organic Food and Health Articles Spring recipes
Nettle soup
Lovage soup Serves 4 2 onions, peeled and chopped 1 lb (450g) floury potatoes, peeled and diced 1 oz (25g) butter 3 x 5" sprigs of lovage roughly chopped 1½ pints (900ml) vegetable stock salt and black pepper 4 young lovage leaves Cook the onions and potatoes in the butter in a saucepan for about 5 minutes, add the roughly chopped lovage then the stock and bring to the boil and simmer gently for 20 minutes. Remove from the heat and cool slightly. Puree the soup in a blender along with the remaining lovage leaves. Alternatively sieve the mixture and add the remaining sorrel leaves finely chopped. Return the puree to the pan and reheat. Season, divide between four bowls and serve. Sorrel Soup 3 handfuls of sorrel 1 tablespoon olive oil 1 tablespoon butter 1 large onion, finely sliced 2 oz (50g) basmati rice 1½ pints (900ml) vegetable stock Remove the stems from the sorrel, shred and set on one side. Cook the onion in the butter and olive oil until golden, stir in the basmati rice, add the stock. Bring to the boil, cover and simmer for 25 mins. Add half the sorrel, cool slightly, then puree the soup in a blender or sieve. Return to the pan, season with salt and pepper. Bring to the boil, add the remaining sorrel, divide between four bowls and serve.. 2 large bunches asparagus (about 2lb) 1 tablespoon olive oil 1¾ oz (40g) butter 1 leek, trimmed and finely sliced 1 floury potato, peeled and cubed 2 pints (1.2 litres) vegetable stock Gently wash the asparagus. Cut the tips off about 1" from the top. Trim off the roots and slice the stalks into 1" pieces.. Heat the olive oil and the butter in a large pan, add the leek and potato and gently cook for 5 minutes, add the sliced stalks, pour over the stock and bring to the boil. Simmer covered for about 10 minutes After 10 minutes add the spears, reserving 12 for garnish and cook for a further 5 minutes. Blanch the reserved spears in boiling water for 1 1/2 minutes and drain. Remove the soup from the heat, cool a little then process or sieve to a puree. Return the soup to the pan and bring back to the boil. Pour into four soup bowls and arrange the asparagus tips on top as a garnish./articles/index.html
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