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This soup is the essence of summer. It is light, refreshing and full of flavour.
1 Tbsp olive oil
200g good quality bacon (can be omitted if vegetarian)
300g new potatoes (Jersey benne), cut into quarters
Bunch spring onions, finely cut
3 garlic cloves, crushed
2 litres chicken or vegetable stock (hot)
300g spring cabbage, thinly sliced
300g fresh or frozen peas
1-2 lovage leaves (optional)
Handful fresh basil
Extra virgin olive oil
Sea salt and freshly ground black pepper
To serve: crusty bread
Heat the oil in a pot over medium-high heat, add the bacon and cook until golden (2-3 minutes). Add the potatoes, onions, lovage (if using) and garlic, cover and stir occasionally. Cook for about 5 minutes.
Add the hot stock and simmer until the potato is tender, 10-15 minutes.
Add the cabbage and cook for a couple of minutes, add the peas and few torn leaves of basil. Simmer for 5 minutes, taste and adjust seasoning.
Mash up the basil in a mortar and pestle with a pinch of salt and add a drizzle of olive oil so you get a thick green paste.
Serve the soup warm in bowls with a spoonful of basil sauce on top and crusty fresh bread.
Alison Lambert, chef at Otago Farmers Market, will be demonstrating this recipe at the market on Saturday.