Green soup with edible flowers

We have spent the last week away in the Perigord/Dordogne region of France and had a lovely time, eating lots of good food and visiting a market every day to buy ingredients – I’ll be sharing photos as soon as I can set aside some time to pull them together.

Last night we had soup for dinner, which I don’t often think is ‘enough’ to make an evening meal, which is silly really because we always enjoy it and never go hungry.  I made up a soup, knowing that I wanted a big hit of green vegetables, so I gently fried a red onion, two small bulbs of fennel, a couple of garlic cloves and then added chopped courgette.

Once this had cooked a little I added 1 litre of vegetable stock and simmered before adding some peas.  Finally I added shredded spring greens and mint from the garden, then blitzed the whole thing before it went from that vibrant green to sludgy green.  We ate it sprinkled with a little finely sliced mint, a blob of herby garlic cheese and decorated with some edible flowers, and a sliced of toasted homemade bread drizzled with olive oil.

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