Spring Soup with Fides

What is interesting about spring, is that it is an in-between season if you wish. Between winter and summer. During spring one gets to experience the best of both worlds. Winter is not completely gone. There might be rain or cold. Summer is not completely here. There might be sunny and warm days. That’s spring for you. Which sometimes makes what to cook very confusing. It is not the time of the year for a hearty lentil soup. It is not the time of the year for aubergines.

Then what time of the year is it anyway? Well. You know that spring is here when you are suddenly surrounded by greens. Green broad beans, wild garlic, peas, spinach. The market is now officially deep into the new season. What can you prepare with these spring greens? Well, this week we are making a soup. Yes, you heard right. A soup for the cooler days of spring. One which however, you can have at room temperature and will be equally satisfying. You see, the trick in this recipe (inspired by epicurious.com by the way), is not to overcook anything. In this recipe, we will use fides ( also known as angel’s hair) a very thin handmade pasta that cooks in seconds. There is a bit of chopping in the beginning and then before you know it, you are presenting an impressively looking dish to your dining companions. Or yourself for that matter.

The ingredients listed below are the ones we used. But of course, feel free to substitute anything. Or include whatever else you have in the fridge. Keep something onion-y, something sweet like the carrot, and then whatever else inspires you from the market. Definitely green vegetables though. It is a spring soup after all.

Feeds 4 as a starter

1 small carrot
½ leek
1 small onion
1 stick of celery
salt pepper
dried thyme
fresh basil
4 tbsps olive oil
1 handfull sugar snap peas, broad beans or other green beans of your choice
1 cup fides
1 small bunch of spinach

Finely chop the carrot, leek, onion and celery. In a pot place the olive oil and gently fry your vegetables, adding the thyme and basil. Once the vegetables are caramelised, fill the pot with water. Season with salt and pepper. Bring to the boil and then lower the heat, letting it simmer. In 20min or so you will have a flavoured vegetable broth. Turn up the heat and add the peas or beans and the fides. Let them cook for 3-5 min. Add the spinach and stir. Leave for a couple more minutes. Serve with a glass of chilled white wine.

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