As I may have mentioned here, Mr. Fraser and I met in England, though we're both American, as part of a volunteer program that placed young adults from around Europe in North America in various British nonprofits. During our year there he picked up The New Covent Garden Soup Company's Book of Soups. To date I've tried two recipes from it, and both turned out winners, so it qualifies for me as a cookbook deserving more attention.
This weekend I made...
Grandad Elf's Spring Herb Soup
25 g (1 oz) butter
1 large onion, finely chopped
1 garlic clove, crushed
1 stick celery, finely chopped
110 g (4 oz) lentils
1.2 liters (2 pints) vegetable stock (I made a homemade batch)
225 g (8 oz) fresh spinach
1 T each chopped Italian parsley, chives, tarragon, thyme, and marjoram
1 t lemon juice
150 ml (1/4 pint) Greek yogurt
salt & freshly ground black pepper
Melt the butter and cook the onion, garlic, and celery gently for a few minutes in a covered saucepan, without coloring. Add the lentils and stir to coat well. Add the stock, cover, bring to a boil and simmer for about 20-30 minutes until the lentils are soft. Reserving 1 t. of the chopped herbs for garnish, add the spinach and remaining herbs to the soup and cook for 1 minute until the spinach has wilted. Cool a little, then puree the soup along with the lemon juice and most of the yogurt, reserving 6 t. of the yogurt and the remainder of the chopped herbs for garnish.
This was a nice recipe, not the best thing I've ever made, but a bright, springlike soup that even with all the chopping time involved was quick and straightforward to make. I forgot to take a picture, unfortunately.