Spring Greens Soup

Name: Spring Greens Soup
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

AuthorJulie

Yields1 Serving

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

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.

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.

Categorysoup

Ingredients