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Spring green soup

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To serve


  1. Heat the oil in a large pan. Add the onion and celery and fry until softened but not coloured.

  2. Add the courgette, potatoes and lemon zest and fry for 2-3 minutes.

  3. Add the stock and bring to the boil. Add the Little Gem lettuce and broad beans and simmer for 25 minutes, or until the potatoes are completely cooked.

  4. Add the baby spinach leaves and cook for one minute.

  5. Beat the eggs and lemon juice together in a bowl, then add to the simmering soup, stirring constantly.

  6. Cook for one minute, then ladle the soup into a bowl.

  7. Garnish each bowl of soup with a little watercress and grated pecorino and serve.

How-to videos

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Zesting citrus fruit