Easy, tasty soups for carefree lunches in the garden
Lunch was in the garden, with jam-jar flowers on the table and an odd assortment of chairs. A laid-back affair with a thick bean soup, bowls of salad – tomato and basil, potato and rocket, soft lettuce with heart leaves the colour of primroses – and a wicker tray of young goat’s milk cheeses.
The bean soup was made with skinny leeks I had initially taken for spring onions, flageolet and broad beans and a cheap bunch of asparagus. I brightened things up with lemon zest, parsley and parmesan, and wrung a lemon into the hot, green stock.
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