Try this healthy soup packed with spring veg and flavoured with a fresh herby salsa. Go with the langoustines and sourdough to take it to another level, or leave them out and keep it simple.
500ml/18fl oz fresh chicken stock
50g/1¾oz unsalted butter
4 spring onions, finely chopped
100g/3½oz broccoli or purple sprouting broccoli, florets
100g/3½oz peas, podded
100g/3½oz asparagus, chopped
100g/3½oz radishes, cut in half
200g/7oz Jersey Royals, washed and cut in half
2 tbsp unsalted butter
8 cooked langoustines, peeled
For the soup, heat the chicken stock in a saucepan.
Meanwhile, heat the butter in a sauté pan and, once hot, add the spring onions and cook for a couple of minutes.
Add the rest of the vegetables and cook for a further minute. Add the hot stock and cook for a couple of minutes until the vegetables are cooked.
Heat a frying pan and add the two tablespoons of butter. Once hot, add the langoustine and cook for a couple of minutes each side.
Just before serving, drop the langoustines in the soup.
To make the salsa verde, place the shallot, garlic, herbs and lemon zest in blender and blend with the oil.
Heat a griddle pan to hot. Drizzle the bread with oil and place the sliced sourdough bread onto a hot griddle pan and cook either side until bar marks appear.
To serve, ladle the springtime soup into a shallow serving bowl and stir in the salsa verde before serving with the bread.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.