Springtime Soup with Jersey Royals, Peas, Asparagus and Salsa Verde

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 500ml/18fl oz fresh chicken stock
• 50g/1¾oz unsalted butter
• 4 spring onions
• 100g/3½oz broccoli or purple sprouting broccoli
• 100g/3½oz peas
• 100g/3½oz asparagus
• 100g/3½oz radishes
• 200g/7oz Jersey Royals, washed and cut in half
• 2 tbsp unsalted butter
• 8 cooked langoustines
• 1 shallot
• 1 garlic
• 2 tbsp chopped fresh chervil
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh basil
• 1 lemon
• 5 tbsp extra virgin olive oil
• 2 tbsp rapeseed oil
• 4 slices sourdough bread

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the shallot, garlic, chervil, parsley, tarragon, mint and basil. Put them in a bowl with the finely grated zest of the lemon, the juice of half the lemon and 3 tbsp extra virgin olive oil to make a salsa verde.

2. Trim the broccoli and asparagus into bite-sized pieces. Thinly slice the radishes and spring onions, keeping the green tops separate. Cut the Jersey Royals in half if not already done.

3. Melt the 50g butter in a large saucepan over medium heat. Add the shallot and white parts of the spring onions and soften for 3 minutes without browning.

4. Pour in the chicken stock and bring to a simmer. Add the Jersey Royals and cook for 12 minutes until nearly tender.

5. Add the broccoli and asparagus and cook for 3 minutes. Add the peas and cook for 2 more minutes until all the vegetables are tender. Blend roughly with a stick blender, leaving some texture.

6. Cut the sourdough into cubes. Heat the rapeseed oil and 1 tbsp of the remaining butter in a frying pan over medium heat and fry the bread for about 4 minutes, stirring, until golden and crisp.

7. In a small pan, melt the last 1 tbsp butter over medium-low heat. Add the cooked langoustines and warm gently for 2 minutes until heated through.

8. Ladle the soup into warm bowls. Drizzle with the remaining 2 tbsp olive oil, top with the langoustines, sliced radishes, spring onion greens and croutons, and spoon over the salsa verde before serving.