Spring Greens Soup

Spring Greens Soup


May 13, 2011

This is soup, and as such, the measurements are totally flexible. You can add whatever greens you want to resurrect, in whatever proportions. Try adding pesto, or basil, or tarragon, or any other ingredients you think would taste swell.

  • Makes: Serves 6.


a drizzle of canola or olive oil

a blob of butter (a bit smaller than a tablespoon)

1 onion, peeled and chopped (a leek would do well, too)

a few garlic cloves, crushed

1 bunch asparagus, woody ends trimmed and chopped into pieces

1 big handful fresh spinach, torn into pieces

a few leaves of kale, ribs removed and torn into pieces

1 L chicken or veggie stock

a splash of milk or half & half (optional)

salt and pepper to taaste


1In a large pot, heat the oil and butter over medium-high heat until the butter melts. Add the onion and cook for a few minutes, until soft. Add the garlic and cook another minute.

2Add the vegetables and cook for a few minutes, until the greens wilt. Add the stock and bring to a simmer; cook for 15 minutes, or until everything is very tender. Remove from the heat, add a splash of milk or cream and puree with a hand-held immersion blender until smooth or as chunky as you like. Serve warm or chilled.


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