Jersey Royal Potato & Spring Veg en Papillote: Ingredients: 300g Jersey Royal potatoes, halved if large
Spring Minestrone
Serves 4
Ingredients:
2 tbsp olive oil
1 medium onion, finely chopped
2 medium carrots, diced small
1 stalk celery, diced small
2 cloves garlic, minced
12 Jersey Royals, sliced 1/8 inch thick
1.5L chicken bone broth
¼ tsp chili flakes
12 medium asparagus, chopped small
350g peas, fresh or frozen
350g sugar snap peas, halved
170g grated parmesan
85g fresh lemon juice
3 tbsp pesto
Salt and pepper
Fresh basil and grated parmesan to serve
Method:
- Heat the oil in a large soup pot over a medium heat. Add the onions, carrots and celery. Cook until the onion is translucent, around 3 minutes. Add the garlic and cook for one more minute
- Add the Jersey Royals, bone broth and chili flakes and bring the pot to a boil. Reduce the heat and simmer gently for 10 minutes
- Add the asparagus, peas, sugar snap peas and simmer for 5 more minutes
- Stir in the parmesan cheese, lemon juice, and pesto to the soup and season to taste. Serve with fresh basil and grated parmesan on top
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