Known for using the very best of local produce, our menus here at butler house focus on simple, seasonal dishes, filled with flavour. With the government guidance clearly stating that we should ‘stay home’, our Head Chef has kindly stepped out of the kitchen to share a simple recipe that’s perfect for batch cooking and freezing. Inspired by spring and all the verdant vegetables on offer, this Green Minestrone is best served with a drizzle of olive oil, cracked black pepper and a generous helping of creamy mozzarella.
- Good quality vegetable stock
- Seasonal green vegetables (podded broad beans, peas, broccoli, courgette, kale and French beans all work well)
- Basil pesto
- Dried Pasta, like penne or linguini
- Buffalo mozzarella
- Knob of butter
- Extra virgin olive oil
- Cook the pasta in boiling water, until al dente then set aside
- Add the good quality vegetable stock to a large saucepan and bring to a gentle simmer
- Add the seasonal green vegetables and continue to simmer until the vegetables are cooked through
- Remove from the heat and add the pre-cooked pasta
- Finish the soup with a spoon of basil pesto, a knob of butter and couple of generous grinds of pepper
- If freezing, stop here. You’ll need to defrost and reheat the broth before moving on to the next step.
- Rip up 3 – 4 small pieces of buffalo mozzarella per portion and place them on top, followed by a garnish of chopped chervil and coriander
- Finish with a few drops of extra virgin olive oil