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Why recepie famous for?
Ingredients
2 tbsp extra-virgin olive oil, plus extra for finishing2 medium fennel bulbs, trimmed, halved and diced
4 new potatoes, scrubbed, cut into 1cm cubes
1 litre well flavoured vegetable stock
1 medium courgette, cut into 1cm cubes
2 large handfuls freshly podded broad beans
2 handfuls freshly podded peas
6 spring onions, trimmed and thinly sliced
1 small lettuce, washed and shredded into 1-2cm pieces
Large handful mixed fresh herbs, (such as mint, flatleaf parsley, basil, fennel tops or chives), leaves picked and chopped
Squeeze fresh lemon juice
Instructions
Set a large heavy-based pan over a medium heat. Add the olive oil followed by the fennel and potatoes. Season them lightly and soften gently, without colouring, for 6-8 minutes. Add the vegetable stock and bring to a low simmer (see tip).Make sure your broth is simmering, then drop in the courgette, broad beans (see tips), peas and spring onions. Cook for 2-3 minutes, then add the shredded lettuce and cook for a further 2 minutes.
Stir in the herbs (see Gill’s tips) and season to taste with salt, pepper and a squeeze of lemon juice. Ladle the soup into warm bowls, then add a trickle of your best olive oil just before serving.
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