A spring soup

A spring soup

Spring

I never really planned to be a cook; I studied art and photography at college. Later, though, I began to see the similarities between making something nice to look at and making something nice to eat – both are expressions of creativity. The soup-maker is as much an artist as the painter: she composes her work in layers, by addition and with balance and care. Soup and painting – we offer up each in the hope someone will tell you that they like what you’ve made.

Serves 4-6

Ingredients

  • 2 small fennel bulbs
  • 2 tbsp extra-virgin olive oil, plus extra to serve
  • 4 new potatoes, cut into 1cm (½in) dice
  • About 1 litre (35fl oz) well-flavoured vegetable stock
  • 2 large handfuls of young, podded broad beans
  • 2–3 handfuls of podded peas
  • 1 small lettuce (Little Gem works well)
  • A selection of mixed herbs, such as mint, lovage, parsley, basil, fennel tops, chives
  • 1 smallish, firm courgette, cut into 1cm (½in) dice
  • 1 handful of sugar snap peas
  • 6 spring onions, trimmed and thinly sliced
  • A squeeze of lemon juice
  • Sea salt and freshly ground black pepper
  • Broad bean or pea tops, or pea and chive flowers, to garnish

Method

Cut the base from the fennel bulbs and peel away any coarser, damaged outer leaves or tops (if they have them). Split the bulbs in half and give them a rinse. Slice them thinly from tip to root, then cut across these slices, giving you dice (just like chopping an onion). Set aside.

Heat a large, heavy-based pan over a medium heat. Add the olive oil followed by the fennel and the potatoes. Season lightly with salt and pepper and cook gently for about 6–8 minutes, until softened but not coloured. Add the vegetable stock and bring to a low simmer.

Meanwhile, prepare your broad beans, as necessary: larger broad beans, particularly those that have developed a black eye, can be a little tough and they will benefit from being blanched in boiling water for 1–2 minutes, then peeled. Inside they are tender and sweet. The peeling is a bit fiddly but will be worth it. Young, smaller broad beans don’t need this special treatment – they can be put straight into a bowl with the podded peas.

Remove any damaged or unwanted outer leaves from the lettuce. Separate the inner leaves and wash well. Shred the lettuce into 1–2cm (1⁄2–3⁄4in) pieces. Set aside in a bowl.

Pick the soft herbs from their stalks and chop them finely. Chop the chives (if using) as finely as you can.

Make sure your broth is simmering. Drop in the courgette, broad beans, peas, sugar snaps and spring onions and cook for 2–3 minutes, to soften. Add the shredded lettuce and cook for a further 2 minutes, then stir in the herbs and the squeeze of lemon juice and season to taste with salt and pepper.

Ladle the soup into warm bowls. Garnish the soup with the broad bean or pea tops and pea and chive flowers (if using) and trickle with olive oil before serving.

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