Spring green soup, chicken with rosé, pistachio pavlova – Easter recipes
The arrival of Easter Sunday, just two weeks into the British summer, can just as easily coincide with the emergence of wildlife from hibernation as with the bursting of bulbs and spring flowers. This makes it difficult to plan an Easter menu too far in advance.
As a cook, I find it difficult to favor a season over a another, but the thought of asparagus, spring lamb, pink and bear garlic, the first peas and broad beans, or the "champagne" rhubarb certainly whets my appetite.
< p class="dcr-8zipgp">At the restaurant we normally close for a few days over the Easter weekend, which allows our kitchen and dining room teams a few days off before the speed rally towards the spring and summer madness . Like many of our employees and customers, I will be spending time with my family, cooking together, and feasting.Happy Easter everyone!
Spring Green Soup< figure id= "d0995cfd-12b2-459a-9b1e-19a760df19a8" data-spacefinder-role="inline" data-spacefinder-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">
This soup uses the vegetable base to thicken the consistency, and so the texture is light and won't be too heavy a start It can be served chilled or hot, if chilled it may need to be loosened with a little extra vegetable stock If served hot, do not boil as this will spoil the vibrancy of the color .
Serves 6olive oil 60ml butter 75g or 60ml olive oil if you prefer bay leaves 2 rosemary a sprig garlic 2 cloves celeriac, crushed 250g, washed, peeled and cut into walnut-sized pieces washed, coarsely choppedsea salt and freshly ground pepperboiling or vegetable stock 600ml spinach 500 g, large stems removed, gently but thoroughly rinsed parsley leaves a handful of washed extra virgin olive oil to drizzle
Warm the olive oil, butter, herbs and garlic over medium heat in a large saucepan until fragrant, about 2-3 minutes.
Increase heat, add celery turnip, leek and fennel, stirring constantly to coat the vegetables in the oils. Season generously with salt and pepper, add the water or broth, then stir one last time and bring to the boil.
Cover with a lid and simmer gently for 20-30 minutes or until the vegetables are all tender. Add the spinach and parsley, and continue cooking, 1 to 2 minutes, until the leaves are wilted.
Drain most of the juices from the pan into a pitcher, pour the vegetables into a blender and blend, adding the preserved juices little by little...
The arrival of Easter Sunday, just two weeks into the British summer, can just as easily coincide with the emergence of wildlife from hibernation as with the bursting of bulbs and spring flowers. This makes it difficult to plan an Easter menu too far in advance.
As a cook, I find it difficult to favor a season over a another, but the thought of asparagus, spring lamb, pink and bear garlic, the first peas and broad beans, or the "champagne" rhubarb certainly whets my appetite.
< p class="dcr-8zipgp">At the restaurant we normally close for a few days over the Easter weekend, which allows our kitchen and dining room teams a few days off before the speed rally towards the spring and summer madness . Like many of our employees and customers, I will be spending time with my family, cooking together, and feasting.Happy Easter everyone!
Spring Green Soup< figure id= "d0995cfd-12b2-459a-9b1e-19a760df19a8" data-spacefinder-role="inline" data-spacefinder-type="model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">This soup uses the vegetable base to thicken the consistency, and so the texture is light and won't be too heavy a start It can be served chilled or hot, if chilled it may need to be loosened with a little extra vegetable stock If served hot, do not boil as this will spoil the vibrancy of the color .
Serves 6olive oil 60ml butter 75g or 60ml olive oil if you prefer bay leaves 2 rosemary a sprig garlic 2 cloves celeriac, crushed 250g, washed, peeled and cut into walnut-sized pieces washed, coarsely choppedsea salt and freshly ground pepperboiling or vegetable stock 600ml spinach 500 g, large stems removed, gently but thoroughly rinsed parsley leaves a handful of washed extra virgin olive oil to drizzle
Warm the olive oil, butter, herbs and garlic over medium heat in a large saucepan until fragrant, about 2-3 minutes.
Increase heat, add celery turnip, leek and fennel, stirring constantly to coat the vegetables in the oils. Season generously with salt and pepper, add the water or broth, then stir one last time and bring to the boil.
Cover with a lid and simmer gently for 20-30 minutes or until the vegetables are all tender. Add the spinach and parsley, and continue cooking, 1 to 2 minutes, until the leaves are wilted.
Drain most of the juices from the pan into a pitcher, pour the vegetables into a blender and blend, adding the preserved juices little by little...
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