Lovely-looking soup that tastes like spring. I used the defatted broth from yesterday's St. Pat's corned beef instead of water and it added lots of flavor. The herbs made the soup.
It doesn't get much easier! We enjoyed this for our first alfresco meal of 2005 (date 18/03/05). I added a little bouillon powder and used parsley, a little coriander, chives and rosemary plus a teaspoon of vegan pesto (too early for fresh basil!). Ideal, as suggested, for spring and early summer.