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Lebanese Spring Vegetable Soup
- Serves
4
- Difficulty
Easy
By Samantha Clark and Samuel Clark
Published 2001
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 150 g
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.
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