Spring Soup: When we went to pick Asparagus this morning, it had all been frosted, it seemed such a waste that we picked the firmest stalks to make soup with. This recipe seems fiull of Spring promise, it’s creamy & green, & can be made from the whatever greens you have to hand.

30 mins cook & prep time, feeds 4, serve with crusty bread to mop up the juices.

800gm of mixed greens & Asparagus, broccoli etc.

We used sorrel, silverbeet, a handfull of parsley, & a little tarragon & marjoram. Next time we’ll add Stinging Nettle tops too.

1 Onion


2 cups Chicken Stock, or water & Vege stock

2 Tblsp. Butter

1/2 cup Cream

1 cup Milk

Salt & pepper

Melt butter in a saucepan, & gently cook the onion, finely sliced, until tender. Stir in the chopped Sorrel leaves, & stir until wilted. Add the rest of the veges & greens, potato & stock, & simmer until cooked. We have one of those hand blenders, which is simple & less washing than a blender, so whizz or blend the mix until smooth. Add the milk & cream, season to taste, re-heat but do not boil. Serve into warmed bowls.

Spring Soup ingredients