Inspired by the remains our Sunday night roasted poussin (a young chicken conveniently sized for two which we stuffed with a bulb of garlic and covered in oil and a hint of salt), Tess & I decided to make stock from scratch. But really the stock was just a secondary by-product (or rather an ingredient) for the Soupe aux herbes which I have been eying in Caroline Dumas's Soupesoup cookbook (from the eponymous Montreal restaurant).
The recipe is pretty easy once you get all the prep together. Comes out like a sort of healthy mojito in soup form. The only part I was worried about was putting our hand blender into the pot. Metal on metal, could it work? Would sparks fly? Would the kitchen blow up? But alas (or thankfully?), no fireworks. Just a quick jump to puree.
2 tsp. olive oil (we used rapeseed oil, but really who cares?)
1 leek, cut into rounds
4 cups chicken stock
3 cups spinach
1 cup watercress
1/2 cup coriander
1/2 cup mint
1/2 cup basil
Juice from 1 lemon
- Heat oil in a large pot, add leek with 1 tsp. water, cook for 3 minutes without browning.
- Add stock, bring to a boil then take off the heat.
- Add spinach, watercress and herbs. Blend immediately.
- Add lemon juice and spice to taste!