You can use any herbs here depending on what you have fresh – we use a combination of mint, sage, tarragon, thyme, rosemary, basil and marjoram. Herbilicious!
Fresh from the garden: potatoes, spring onions, lettuce, lemon, herbs
Recipe source: adapted from a recipe by Delia Smith
Serves: 6 or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Fill the kettle and set it to boil.
- Scrub the potatoes until they are absolutely clean and then cut into thick slices and then cubes.
- Snip the very end of the spring onions so that there are no roots remaining. Wash under cold water and then thinly slice the whole onion, green ends too.
- Melt the butter in the stockpot, and stir in the thinly sliced spring onions and the cubed potatoes. Stir and cook over a gentle heat so the vegetables soften gently without browning.
Meanwhile wash the lettuce leaves in several changes of water and shake dry. Roll up a handful of lettuce leaves at a time and then cut into thin ribbons. This is called shredding. - Wash the herbs and spin them dry. Pick off the leaves and chop any coarse leaves into small pieces. Cut the lemon in half and squeeze the halves.
- Now stir in the shredded lettuce. Get it all nicely coated with butter. Then add the stock or hot water and bouillon, bring to simmering point, cover and cook gently for about 10 minutes or just long enough for the potatoes to soften.
- Carefully remove the pot from the heat, add the chopped fresh herbs and cream and blend it all together with the stick blender until smooth.
- Add lemon juice to taste, a little at a time, and checking seasoning as you go.
- Ladle into soup cups or bowls and serve!
Notes: What are coarse leaves? How do you shred lettuce? Where is the bouillon stored?
The Bondi Cook 