Heart of palm soup

2 Tablespoons butter
1/2 onion, chopped
1/2 cup celery and leaves, chopped
4 cups vegetable or chicken stock
2 cans hearts of palm, chopped
1 cup crème fraîche
1 avocado
1 fresh tomato, sliced
slices of lemon

Melt butter, add celery and onion and cook until the onion is translucent. Add the stock and the chopped hearts of palm (reserve some). Bring to a boil, reduce heat, cover, and cook over low heat for 30-40 minutes. Puree the soup in batches. Stir in the cream and the remaining heart of palm. Chill until very cold. Serve garnished with slices of avocado and lemon.

Served with dark bread and fresh tomato slices.

 

Greek-style spring soup

2 new potatoes, cubed
2 cups fresh beans (different varieties and colours), chopped
2 small carrots, chopped
1 small red onion, chopped
4 fresh tomatoes, peeled and chopped
1 yellow pepper, chopped
4 cloves garlic, finely sliced
4 cups vegetable broth
handful of fresh mint, chopped
handful of fresh oregano, chopped

Cook onions and garlic in olive oil until softened. Add carrots, beans and peppers, cook for 5 minutes more. Add tomatoes, mint and oregano and warm through. Add broth and potatoes, boil until potatoes fall apart. Remove from heat, add salt and pepper to taste.

Served with baked eggplant slices, pita bread and feta cheese.

 

Cream of asparagus soup

2 bunches asparagus, broken into small pieces (disgarding the tough ends)
1 medium onion, chopped
3 tablespoons butter
5-6 cups chicken broth
1/4 cup crème fraîche (heavy cream)
fresh lemon juice to taste
dill, chopped

Melt 2 tablespoons butter and cook onion until soft. Add pieces of asparagus, saute for five minutes. Pour in chicken broth, bring to a boil and then reduce heat to simmer for 15-20 minutes. Puree soup in blender (work in batches) and return to pot. Stir in crème fraîche and heat through. Add remaining butter and lemon juice. Garnish with chopped dill.

Served with french crusty bread, gravlax, red onion and capers.

 

Wild mushroom soup

4 cups chopped wild mushrooms
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
4 cups chicken stock
1/4 cup cream
handful of fresh thyme, chopped
handful of fresh parsley, chopped

Saute onions and garlic in olive oil, until soft. Add mushrooms, thyme and parsley, cook until soft. Add broth and bring just short of a boil. Remove from heat, add cream, and return to heat until warmed. Garnish with chopped thyme.

Served with toasted brown bread and hard boiled eggs.