Green Spring Soup

Something quick, light and spectacular looking. It can be made from scratch in an hour, and it is a wonderful bright green colour. Ideal for lunch on a warm spring day. It would also be a good thing for a Paddy’s Day lunch in the northern hemisphere .



One large bunch silver beet.

4 spring onions.

50g butter.

1 30x30mm knob fresh garlic, grated.

4 tblsp plain flour.

Salt to taste.

¼ tsp white pepper.

1lt chicken stock.



Wash and chop up the silver beet, stalks and all; you are going to need enough for 1 litre of purée. Remove and discard the roots from the spring onions. Chop the onions up and add to the silver beet. Place all the green stuff in a pot with cup of water. Bring to the boil and simmer for 8-10 minutes or until all has wilted right down. Reduce to a purée with a kitchen wand or a mouli and set aside.

Rinse out the pot and melt the butter in it over a medium to high flame. Fry the ginger for about 1 minute. Mix together the flour, salt and pepper and add to the butter. Cook, stirring, until the mixture starts to foam then add the stock. Stirring frequently, bring to the boil and stir until thickened, then add the purée. Stir through until completely mixed, cover and cook gently for 10 minutes. Serve immediately.


Yield: 2 litres [8 cups].

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