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–+ servings
A beautifully plated bowl of spring vegetable broth, featuring a light and clear broth filled with fresh seasonal vegetables such as asparagus, peas, carrots, and leeks. The bowl rests on a wooden table with soft, natural lighting, emphasizing the fresh and vibrant presentation.

Spring vegetable broth

Portions:4
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Ingrediënten

  • 2 teaspoons olive oil
  • 2 celery sticks with their leaves chopped
  • 2 leeks chopped
  • 1 carrot finely diced
  • 50 g pearl barley
  • 1.2 litres vegetable stock
  • 1 teaspoon English mustard
  • 125 g mangetout sliced diagonally (optional)
  • salt and pepper

Instructies

  • Heat the oil in a saucepan and add the celery, leeks and carrot. Cook over a medium heat for 5 minutes.
  • Stir in the pearl barley, stock and mustard, season to taste and simmer for 20–25 minutes. Add the mangetout, if liked, and simmer for 5 minutes.
  • Ladle into warmed soup bowls and serve piping hot.

Notes / Tips / Wine Advice:

For winter vegetable broth, make up the soup as above using just 1 chopped leek and adding 125 g (4 oz) finely diced swede. Simmer for 20 minutes then add 125 g (4 oz) finely shredded green cabbage instead of the mangetout. Simmer for 10 minutes then ladle into bowls and top with diced crispy grilled bacon.
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Recipe Category Soup / Vegetables
Diets Vegetarian
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