Spring Vegetable Soup
Ingredients for the soup 180g spring onion, chopped 40g green garlic, chopped 120g white onion, chopped 125g asparagus, chopped 200g peas, chopped 80g mange tout 1.5 litres vegetable stock 200g spinach, chopped 75g parsley, chopped 50g chervil, chopped 40g tarragon, chopped 110g chives, chopped 55g celery, chopped 60g mint, chopped 60ml olive oil 3g salt … Continued
Photography: Alan Carville Recipes: Chefs Stefan Hogan, Jonathan Zammit, and Mark McBride Plates from camilleriparismode, wooden bowls from LOFT
Ingredients for the soup
180g spring onion, chopped
40g green garlic, chopped
120g white onion, chopped
125g asparagus, chopped
200g peas, chopped
80g mange tout
1.5 litres vegetable stock
200g spinach, chopped
75g parsley, chopped
50g chervil, chopped
40g tarragon, chopped
110g chives, chopped
55g celery, chopped
60g mint, chopped
60ml olive oil
3g salt
2g white pepper
Ingredients for the burrata garnish
2 pieces burrata with some liquid, blended, seasoned and chilled
Ingredients for the vegetable garnish
8 asparagus tips, blanched and refreshed
30g peas, blanched
30g broad beans, shelled
2tbsp sugar snap peas, blanched and sliced
10g mixed herbs
1tsp lemon juice
1tsp olive oil
1tsp salt
1tsp pepper
Method: In a sauté pan, heat 3 tablespoons of olive oil, add the spring onion, garlic, and yellow onion to the pan, season with salt and pepper, and sweat until soft and cooked through. Blanch the asparagus, all the peas, and mange tout. Refresh in iced water. Blanch the spinach, parsley, chervil, chives, tarragon and celery. Refresh in iced water. All the blanched vegetables must be well drained on absorbent paper to remove all excess liquid. Place all the ingredients in a blender, and ensure that the vegetable stock is well chilled so that it does not discolour the vegetables. Purée the soup and pass through a fine chinois. Chill immediately. Once the soup is very cold, blend just before serving with a splash of olive oil and a light squeeze of lemon. Adjust the seasoning if necessary.
To Serve: Spoon the whisked burrata into the centre of a deep soup plate. Dress the vegetable garnish with oil, lemon juice, salt and pepper. Top the burrata with the vegetables. For added wow pour the green herb soup table side to get the visual as the bright green hits the pure white burrata.
