MAGGIE’S Barossa garden

Maggie Beer looks to her country vegie patch for inspiration for these fresh, wholesome and tasty spring recipes.

FOOD PHOTOGRAPHY BY WILLIAM MEPPEM STYLING BY MICHELE CRANSTON

Garden pea and cos soup SERVES 4 AS AN ENTRÉE OR 2 AS A MAIN PREP AND COOK TIME 30 MINUTES ¼ cup (60ml) extra virgin olive oil 3 (100g) golden shallots, peeled,chopped coarsely 1 clove garlic, chopped coarsely 1 (120g) baby cos lettuce, washed,chopped coarsely 1 tablespoon finely chopped preservedlemon rind 1 tablespoon verjuice 2 cups (500ml) chicken stock 2 cups (320g) fresh shelled garden peas(see Maggie’s tips) extra virgin olive oil and chervil, to serve 1 Heat the oil in a large saucepan over medium- high heat. Add the shallots and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for a further 2 minutes. Add lettuce and continue to cook for 3-4 minutes or until wilted. Add the preserved lemon. 2 Add…

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The Australian Women's Weekly (Digital) - 1 Issue, October 2015

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