Another in the series of The Fat Expat’s Most Romantically Named Dishes. There are two things you should know about this soup, my Lord. Firstly, it is a soup. Secondly, it is green.
There’s a glut of dwarf green beans in the Emirates right now, which is nice because I’m quite fond of them. But should you find yourself, as I was, in possession of half a pack of the little suckers and a head of broccoli with no clear immediate purpose, then you might like to consider the following totally simple but utterly delicious soup. It’s also totally fat free, if these things matter to you. Unless, of course, you serve it with a drizzle of fine ‘green’ tasting olive oil, a dash of luxurious truffle oil (try it, it’s amazing) or a dollop of good, fresh cream in the middle. Then it’s not quite so holier than thou.
- 200g broccoli florets and chopped stalks
- 200g dwarf beans, chopped
- 1 onion, chopped
- 1 courgette, chopped
- 100g spinach
- 1 clove garlic, chopped
- 1.25 litres good stock
- 1 tsp salt
Throw everything into a pan and bring to the boil. Turn to low and cook up for a good 30 minutes, cover and leave to cool for a while and then whiz it. Check and adjust the seasoning when it’s still slightly warm and then, at your leisure, reheat to serve.