Spring Vegetable Soup

This is a sweet, buttery broth full of the colours of spring vegetables. Ideal as a lovely, light spring lunch or serve as a vegetable side dish with chicken roulade or poached fish.

What You’ll Need:
• 100g (3½oz) butter
• 8 baby carrots
• 4 baby parsnips
• 8 small shallots, peeled but kept whole
• 1 small bulb of fennel, trimmed and cut into 8 wedges
• 4 garlic cloves, peeled but kept whole
• 800ml (1⅓ pints) chicken stock
• 100g (3½oz) frozen peas or fresh mangetout
• 500g (1lb 2oz) buttery potato
• purée, to serve (optional)

This recipe features in A Taste of the Chateau.

Shop Now

Step 1.

Melt the butter in a large saucepan over a low heat. Add the carrots and parsnips and cook gently for 10 minutes. Add the shallots and cook for 5 minutes. Stir in the fennel and garlic and fry for a further 5 minutes. Shake the pan from time to time so the vegetables brown evenly.

Step 2.

Pour the stock into the pan and simmer for 10 minutes until the vegetables are cooked through.

Step 3.

Add the peas or mangetout and cook for a final 2–3 minutes.

Step 4.

To serve, divide the vegetables and broth between soup plates and, if wished, pipe some potato purée onto one side of each bowl.

Get Inspired

Shop now
A Taste of The Chateau
$35.00
$35.00
The Vintage Tea Party Book
$37.00
$37.00
Personalised Chai Khom Slicer
from $130.00
from $130.00
Personalised Filleting Knife
from $132.00
from $132.00
Personalised Maoui Deba Knife
from $115.50
from $115.50
Personalised Nakiri Knife
from $102.00
from $102.00
Personalised Oriental Slicer
from $143.00
from $143.00
Personalised Pointed Paring Knife
from $102.00
from $102.00

If you make this, we'd love to see it. You can share it on the Escape To The Chateau Fan Club Facebook Group or tag us on Instagram @escape.to.the.chateau