Spring Greens Soup

Spring Greens Soup

AuthorJulie

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

1

In 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.

2

Add 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.

Category

Ingredients

 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

Directions

1

In 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.

2

Add 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.

Spring Greens Soup
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