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Spring Soup
3 April 2021 02:41 pmA surprisingly successful recipe from an old newspaper cutting (old enough to predate this scrapbook -- it's still got the backing page where it was cut out of the previous one. Maybe 1970s?)
For Spring Soup, chop the white part of two leeks, two sticks of celery and one large stick of rhubarb, and dice a small potato. Cook until soft in 1-1½ pints of stock with a bay leaf and four cloves. Puree or rub through a sieve (removing the cloves and bay leaf first!) and season to taste with salt, pepper and mace (I used nutmeg). You were also suppose to sprinkle with chopped parsley before serving, but I forgot that bit ;-p
As advertised, it has "a sharp cleansing flavour", although I ate mine alongside a bowl of vareniki fried in butter in order to provide the missing fat content! The recipe claims it serves 4-6 people, but that would only be true if you were serving it in elegant small portions as an aperitif; as a main meal, more like two portions.
For Spring Soup, chop the white part of two leeks, two sticks of celery and one large stick of rhubarb, and dice a small potato. Cook until soft in 1-1½ pints of stock with a bay leaf and four cloves. Puree or rub through a sieve (removing the cloves and bay leaf first!) and season to taste with salt, pepper and mace (I used nutmeg). You were also suppose to sprinkle with chopped parsley before serving, but I forgot that bit ;-p
As advertised, it has "a sharp cleansing flavour", although I ate mine alongside a bowl of vareniki fried in butter in order to provide the missing fat content! The recipe claims it serves 4-6 people, but that would only be true if you were serving it in elegant small portions as an aperitif; as a main meal, more like two portions.
