Spinach and bean broth
Photo by Annabel Langbein media
This gentle broth infused with lemon and herbs makes a lovely light base for my lamb loin with almond and mint stuffing. To serve the lamb, arrange sliced lamb on top of the peas and beans before adding the boiling-hot broth.
|2 medium||Shallots, finely diced|
|2||Garlic cloves, thinly sliced|
|2 tsp||Rosemary, very finely chopped|
|1||Lemon, use zest only, finely grated|
|6 cups||Chicken stock, good quality|
|2 Tbsp||Lemon juice|
|2 tsp||Sherry vinegar|
|3 cups||Peas, thawed|
|2 cans||Butter beans, drained|
|150 g||Baby spinach|
- In a large pot, heat butter and sizzle shallots gently until tender but not browned (about 5 minutes). Add garlic, rosemary, bay leaves, lemon zest and stock.
- Simmer until reduced by one third (about 15 minutes). Remove and discard bay leaves, add lemon juice and vinegar and season to taste. To serve, place peas and drained butter beans in a bowl, cover with boiling water, allow to stand for 1 minute then drain. Divide spinach between 8 heated serving bowls, then top with beans and peas and the boiling hot broth.
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