Spring green soup at All The Best by Jane Rodmell

It’s the perfect lunch that Mum will love. Packed with goodness and a vibrant green colour, this soup is paired with All The Best’s Sesame Cheese Straw. Serve at a spring lunch or dinner: it’s light and tasty. Just chill and add a little cream or yogurt to serve cold.

Spring Green Soup

1 tbsp butter (15ml)2 shallots, chopped
1/4 cup basmati rice (60ml)
5 cups vegetable stock (1.25L)
Kosher or sea salt
2 cups fresh baby spinach (500ml)
1 cup frozen green peas (250ml)
1 head Boston lettuce, chopped
1 green onion, chopped
2 tbsp fresh mint, chopped (30ml)
4 tbsp crème fraiche (60ml)

1. In a large pot, melt butter over high heat. Add shallots and cook gently, stirring until softened but not browned (4 – 5 minutes)

2. Add rice and stir for 1 minute. Add stock and 1/2 tsp (2ml) salt and bring to a boil. Reduce heat and simmer, partially covered, until rice is tender (10 – 12 minutes)

3. Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft (2 – 3 minutes)

4. Remove from heat and let cool for a few minutes. In a blender, purée soup in batches until smooth. Return to saucepan and stir in 1 tbsp (15 ml) of mint. Reheat over medium-low heat until steaming. Taste and adjust seasoning. Serve in warm bowls and garnish with crème fraiche and remaining mint, or add a little cream or yogurt and serve cold.

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