There might be a lot of chopping here, but this recipe is child’s play and the result is special enough to warrant the extra effort. The cream adds a certain silky richness but can be left out if you prefer. This is lovely served cool the next day.
Heat the olive oil in a large saucepan and soften the garlic, shallots, celery and fennel. It should take about 10 minutes.
Add half the broad beans, peas, green beans and asparagus. Cook, stirring, for 5 minutes. Pour in the stock, bring to the boil and simmer for about 25 minutes.
Add the remaining vegetables to the saucepan and cook for 5 minutes more. Remove from the heat and pour in
Ladle the soup into warmed bowls and drop a spoonful of pesto into each to serve.
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