frülings suppe

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There are two versions from the same recipe…version one is served with the full texture of the chopped spring greens; version two is blitzed until all of the ingredients are finely chopped. This gives it a thick creamy texture and then it is garnished with some reserved greens, a small quenelle of thick double cream, and some chopped hard-boiled egg yolk.

The only thing that is not negotiable in the recipe is a litre of either vegetable or chicken stock. The rest of the ingredients can be any spring pickings, but a nice amount of peas gives version two a good creamy texture.

published 29 september 2025 ao

NOT REALLY A RECIPE

1L vegetable or light chicken stock

1 leek, split washed, dried and finely slicedk
splash of EVO

to be blanched and refreshed in an ice bathk
10g fine sea saltk
splash EVOk
about 1L of icek
cold water

1 bunch of thick asparagus, snapped, peeled, tips put to one side, rest slicedk
silverbeet or spinach, stalked and chopped
500g peas, poddedk
250g very small broad beans, slicedk
250g larger broad beans, podded, so about 100g…double this if you want to blanche and peel themk
a small head of butter lettuce, washed, dried and roughly choppedk
Maldon sea saltk
white pepper, freshly groundk
a few finely chopped sorrel leaves if you have them

dill
curley parsley

version two….add
Tweedvale pure double cream
3 hard-boiled egg yolks, chopped

so very easy

Sweat the leek in the EVO. Set a medium pot of water on high heat, add the splash of EVO and set up the ice bath. Working in batches, starting with the asparagus tips, which can be kept separate for garnish, blanche the vegetables, except the butter lettuce and drop them into the ice bath. When they are completely cold, drain well. If you are making version two reserve some of the blanched greens for garnish.

To keep the vibrant green, it is best to finish the soup at the last minute.

to serve
Heat the stock. Chop the herbs. Add the greens bring to a gentle simmer. Stir through the sorrel if you are using it. Taste and adjust the seasonings.

version one – add half of the chopped herbs and stir through. Serve in warmed soup plates, garnished with the reserved chopped herb.

version two – add the sorrel and half of the chopped herbs…leaving some texture blitz the soup. Taste and adjust the seasonings. Serve in warmed soup plates, garnished with the reserved greens and herbs, a small quenelle of thick pure cream and half a chopped hard-boiled egg yolk.

VERSION ONE…..GIVES A VIBRANT GREEN INTERESTING TEXTURAL SOUP. IN THE ABSENCE OF BUTTER LETTUCE A SMALL ICEBERG LETTUCE WAS USED BUT IT WAS NOT AS NICE AS BUTTER LETTUCE.

two versions

VERSION TWO…..BLITZED BUT LEAVING SOME TEXTURE, GARNISHED WITH SOME RESERVED BLANCHED GREENS, A QUENELLE OF RICH THICK CREAM, CHOPPED HTD BOILED EGG YOLK.

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