Divine green soup
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|¼ cup||Fresh parsley|
|¼ cup||Basil leaf|
|4 cups||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
- Place the sliced celery sticks and broccoli in a saucepan with the onion, potatoes and herbs.
- Pour on the stock and bring to the boil, then turn down the heat and simmer gently for 10 minutes or until the potatoes are tender.
- Add the spinach (washed and stems removed) and cook for 2 minutes more until it is just wilted but still bright green.
- Purée the mixture in a blender or food processor, then return to the saucepan. Stir in the cream and season with nutmeg and salt and pepper to taste.
Tip: Soups will last well for several days if covered and stored in the fridge. In fact, soups improve with keeping for a day or two. Soups can also be frozen for up to three months. Defrost when desired and reheat to serve.