French Spring Soup | Abel & Cole
French Spring Soup
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Prep: 10 mins
Cook: 20 mins
Delicately does it with this spring onion soup, with gorgeous fresh organic chervil (a bit like a more delicate tasting parsley).
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 bundle of spring onions
  • 1 carrot
  • 1 stick of celery
  • 2 garlic cloves
  • A bag of salad potatoes
  • A sachet of Dijon mustard
  • A handful of chervil
From your kitchen
  • A gloss of oil
  • Sea salt
  • Freshly ground pepper
  • 700ml boiling water or stock, if you have some
Step by step this way
  • 1.

    Trim the rooty ends from your spring onions. Thinly slice the whites and light green. Save the darker green bits for the end.

  • 2.

    Peel or scrub your carrot. Finely dice. Clean your celery. Finely dice. Peel and finely chop your garlic.

  • 3.

    Get a large pot hot. Add a gloss of oil. Swirl in your veg with a pinch of salt and pepper. Lower heat. Sizzle till the veg is just softened.

  • 4.

    Slice your spuds into 1 cm thick rounds. Fold them and the mustard through the softened veg. Sizzle a moment. Add your water or stock. Bring to the boil. Lower heat. Simmer for 10 mins or till the potatoes are tender right the way through.

  • 5.

    Thinly slice the reserved spring onion greens. Strip the chervil leaves from its woody stalks. Add the spring onion and tarragon leaves to the soup right before serving.

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