Sprue Soup Recipe
(SERVES 4-6)

50 g
1
500 g
150 g

100 ml

butter
medium onion, finely chopped
sprue
potato, diced
salt and black pepper
thickened cream

Method:

1. Heat the butter in a large pan, add the onion and fry gently until soft but still white, for about 7 minutes.

2. Add the sprue, potato and 750 ml water, bring to the boil and cook for 5 minutes.

3. Remove 12 stems of sprue, cut off and reserve the top 5 cm of each one, then return the stems to the water and continue to cook the vegetables for a further 5-8 minutes, until they are all very soft.

4. Drain the vegetables but retain the cooking liquid. Then liquidize the vegetables in a blender or processor, and push the puree through a sieve, loosening it with a tbsp or so of the cooking liquid if necessary.

5. Return the cooking liquid and the vegetable puree to the pan, stir well and bring to the boil. Turn off the heat, season to taste and add half the cream. Ladle the soup into four soup plates, then trickle in the remaining cream and arrange three spruce tips in the centre of each plate.

PREPARATION TIME: 15 minutes     COOKING TIME: 15-20 minutes

 

Recipes by Country  Soups & Starters Salads BBQ & Roasts  Italian food Indian food  Fish & Seafood Poultry & Game Meat  Chinese food Vietnamese food  Snacks & Sandwiches Casseroles & Stews Rice & Pasta  Japanese food Thai food  Sauces, Stocks & Stuffing Cajun & Creole Drinks Desserts      Jams, Pickles, Preserves Breads, Biscuits & Cakes Vegetables      Drinks Vegetarian food