Spring Green Soup

IMG_3324During the transition from winter to spring, I always get a little confused by the weather. One day it’s beautiful and warm and I think it’s time to break my sandals out of hibernation, but the next day it’s foggy and freezing again. Last weekend, I had high hopes of wearing pastels and florals on Easter, but I just checked the weather and it’s supposed to rain!

While the climate is unpredictable, there is one thing that’s certain right now: the produce of spring has sprung. A big pot of soup, made with green vegetables, is comforting and cleansing.

Since I served this as a first course at my brainstorming luncheon, I wanted it to be luxurious in texture, so I added heavy cream. If you prefer to make a healthy and vegetarian version, omit the cream and use vegetable broth as the liquid base. To save time, chop the onion, garlic, and potato quickly in a food processor.

Spring Green Soup

3 tablespoons unsalted butter
1 large onion, chopped
3 large garlic cloves, chopped
5 small red potatoes, chopped
Salt and freshly ground black pepper
2 lbs asparagus, rough root edge trimmed and discarded, stalks sliced into 1-inch pieces
1/2 cup white wine
8 cups vegetable or chicken stock, preferably homemade
Half a bag of fresh spinach (about 5 ounces)
1 large handful fresh parsley
2/3 cup heavy cream
1 lemon, juiced

  1. Heat the butter in a large soup pot over medium heat. Add the onion and sauté until soft and fragrant, 8 minutes.
  2. Add the garlic and cook for 3 minutes. Add the potatoes and cook, stirring occasionally until the vegetables are soft, 8 minutes. Season generously with salt and freshly ground black pepper.
  3. Add the asparagus and cook until it turns green, about 5 minutes.
  4. Pour the white wine into the pot and scrape up any browned bits on the bottom of the pan. Cook for 4-6 minutes to let most of the alcohol burn off.
  5. Pour the vegetable or chicken stock into the pot, raise the heat, and bring the entire mixture to a boil.
  6. Reduce to a simmer and cook for 15 minutes.
  7. Add the spinach and parsley to the soup and stir to combine. Remove the pot from the heat.
  8. Using an immersion blender, puree the soup until everything is blended and the mixture is a brilliant green color and the texture is somewhat liquidy.
  9. Place the pot back on the stove and rewarm over medium low heat. Add the heavy cream and lemon juice. Stir to combine. Taste and adjust the seasoning, adding more salt, pepper, and lemon juice if necessary. Serve immediately or let cool. Once cool, transfer to an airtight container and refrigerate until you’re ready to serve. Warm over medium heat, stirring often.

Serves 10-12.

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