Recipes
Salad leaf soup
A quick and easy way to use up leftover salad leaves, this creamy salad leaf soup is light yet satisfying
Ingredients
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30g shallots
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5g garlic
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60g old salad leaves (either going old in the fridge or from the salard bar)
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2ml olive oil
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10g unsalted butter
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1 tsp salt
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4g veg stock
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160g whipping cream
Method
Place the oil, shallots and salt into a pan and saute until soft. Add the butter and garlic and cook the garlic is tender.
Add the leaves and cream, then heat gently, being careful not to let it boil. Blitz and use immediately.
You can keep it in a warm place, but be careful that it does not get too hot, or it will lose its colour.
If reheating the soup, do so slowly to preserve as much colour as possible.
Taste the soup once it’s finished, as you may need to rebalance the flavours depending on the type of salad leaves used.
Add a drizzle of herb or olive oil to finish.
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