I brought back this great book from London by chef Peter Gordon, and I have to admit we made this soup not so long ago when it was still “cold” here, but here’s the recipe, it’s still delicious…
The Ingredients (for 4 persons)
2 heads fennel
2 stalks celery
30 g butter
2 courgettes
3 spring onions
2 baby gem lettuces or baby cos
100 g peas
200 ml single cream
600 ml chicken or vegetable stock
salt and pepper
100 g sliced smoked salmon
1 tbsp fresh dill
The Recipe
1. Thinly slice all the vegetables. Sauté the fennel and celery over moderate heat in the butter without coloring. Once they begin to wilt, put a lid on and cook for 10 minutes, stirring occasionally.
2. Add the courgette, spring onion, lettuce, peas, cream and stock and bring to the boil. Cook over a gentle heat until the peas are cooked, about 5 minutes, stirring occasionally.
3. Season with salt and pepper, then ladle into four hot bowls. Place the salmon on top and sprinkle with the dill.