Lebanese Spring Vegetable Soup

Name: Lebanese Spring Vegetable Soup
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 150 g podded young broad beans (peeled if large); 1 litre Chicken Stock; 150 g shelled peas, fresh or frozen; 5 green asparagus spears, woody stems snapped off at base, cut into 2 cm pieces (keep tips intact); 2 raw globe artichokes, trimmed, cut into quarters and very thinly sliced; 1 large bunch each of roughly chopped fresh mint, flat-leaf parsley and coriander; juice of ½ lemon; 2 spring onions, finely chopped; sea salt and black pepper; Crispbread

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

As the first broad beans, peas and asparagus arrive in the market in spring, we always celebrate by making this fresh soup. This was one of the first soups we served at the restaurant and it immediately became a classic.

Ingredients

Crispbread
1 litre Chicken Stock
150 g podd

Asia
Lebanon
Soup
Mediterranean
Spring

Method

When the crispbread is ready, heat the chicken stock in a large saucepan and check for seasoning. Bring to a gentle simmer and add the broad beans, peas, asparagus and artichokes. Cook for 1–2 minutes until the vegetables are tender. Remove from the heat and add the herbs, spring onion, lemon juice and crispbread broken into small pieces. Season again, and serve hot.