I have started getting a weekly organic box from these guys who farm from a walled garden in Glasnevin http://glasnevinorganic.com/index.html.
The contents of the box change from week to week but I quite enjoy the surprise. I had a few things left to use up so I decided a summer soup would be nice.
This was inspired by a Yotam Ottolenghi minestrone recipe I read in the paper. I changed the soup ingredients based on what I had to hand. This recipe was more the delicious than I expected, a lot of it down to the great veggies. While the soup would be great on its own the the basil and parmesan cream really make it special. The cream really improved the longer it was left to sit so try and make it at least an hour before serving if you can. I have yet to make a disappointing Ottolenghi recipe. This is definitely a keeper. Check out the original recipe here.
Summer Minestrone with Basil and Parmesan cream
Ingredients
Soup:
1 tablespoon of olive oil
1 yellow onion, sliced finely
A bunch of spring onions, chopped into 1 inch pieces
7-8 baby/teenage carrots, chopped in half if thicker than an asparagus spear
Handful of Peas - Podded (if you don’t have access to super fresh, I would go for frozen)
3 - 4 * Small Milan turnips, chopped roughly into cubes
A large handful of French beans
2 bay leaves
Few fennel seeds
A couple of tablespoons of Fino sherry ( the original recipe calls for white wine but I had none to hand)
750 ml of vegetable stock ( I use marigold brand if you don’t have the time to make your own)
1/2 teaspoon of tomato puree ( this wasn’t in original recipe so feel free to leave out)
Salt and pepper
Basil & Parmesan cream
3- 4 tablespoons of creme Fraiche/ thick greek yoghurt
Large handful of basil chopped finely ( normally I tear basil but needs to be fine for this recipe)
1 tablespoon of freshly grated parmesan
Method
1. First make the basil and parmesan cream by mixing all the ingredients together, season with pepper and salt ( Make not need as parmesan is quite salty). Try and make in advance if you have the time.
2. Heat the olive oil in a large saucepan on medium heat and add the onion, turnips and carrots. Sweat until vegetables soften but don’t colour. About 10 minutes. Carrots should be al dente but definetly not crunchy.
3. Add the sherry,tomato puree, bay leaves and fennel seeds, and reduce for 4 minutes.
4. Pour in the vegetable stock, add the spring onions and french beans. Turn down the heat and simmer for five minutes.
5. Add the peas, and simmer for a final 2- 3minutes. Serve with dollops of the cream
