Chilled Garden Herb Soup

Name: Chilled Garden Herb Soup
Yield: Serves 4-6
Cuisine: British
Ingredients: a few mint leaves; goat’s curd, soft goat’s cheese or crème fraîche; goat’s curd, soft goat’s cheese or crème fraîche; goat’s curd, soft goat’s cheese or crème fraîche; 1.5 litres vegetable stock; salt and freshly ground black pepper; salt and freshly ground black pepper; about 10 g chives; 1 small fennel bulb, roughly chopped; 1 medium onion, peeled and roughly chopped; 1 leek, trimmed, roughly chopped and washed; 1 tbsp plain flour; a good handful of parsley, washed; a good handful of chervil, washed; a good handful of basil, washed; 1 tbsp cold-pressed rapeseed oil; finely chopped herbs, such as chervil, chives and parsley; finely chopped herbs, such as chervil, chives and parsley; finely chopped herbs, such as chervil, chives and parsley; finely chopped herbs, such as chervil, chives and parsley

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This soup has been appearing on my menus for years in, various guises. You need to be careful with the herbs though, as more pungent varieties are likely to be too overpowering. Parsley, chervil and chives can be used in abundance, but herbs like lovage, coriander and tarragon should be added in moderation.

Finish the soup with goat’s curd or a milder goat’s cheese or crème fraîche, or serve it just as it is.

Ingredients

Europe
United Kingdom
Preserve
Starter
Summer
Winter
Soup
Vegetarian

Ingredients

Method