Rachel Roddy’s quick spring soup | A kitchen in Rome

This fresh, green broth will put a spring in your step – just keep it simple and add what you like laterMum’s leek and potato soup after my maths GCSE, the lamb and barley broth made by a friend and eaten on her squeaky sofa in front of the telly, a bowl of lemon and egg soup at a taverna outside Athens just before losing my rucksack, cream of mushroom soup at the Royal Free hospital, a white bean and chestnut soup served up at a local trattoria here in Rome, Lindsay Bareham’s