SPRING GREEN SOUP
This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
- Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
- Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.
Nutrition Facts : Calories 118 g, Fat 8 g, Fiber 6 g, Protein 4 g, Sodium 389 g
SPRING GREEN MINESTRONE SOUP
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
- For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.
SPRING GREENS BORSCHT
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Provided by crainny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
- Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
- Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g
SPRING-GREENS SOUP
Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans-you'll practically be able to taste all of the nutrients coming from this plant-based recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Yield Makes 8 cups
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
- In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
- Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
- Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.
SPRING GREENS & GAMMON SOUP
This rustic broth is deliciously meaty and worth cooking a gammon for, or using up leftover ham
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup
Time 2h10m
Number Of Ingredients 7
Steps:
- Put the gammon in a large pan with the bay leaves, onions and about 1.5 litres of cold water or enough to cover. Bring to the boil, then reduce the heat and simmer gently for about 1½ hrs.
- Drain the gammon, reserving the cooking liquid. When the gammon is cool enough to handle, trim away the skin, and shred the meat.
- Return meat to the pan with the reserved cooking liquid, paprika and potatoes. Cover and simmer for 20 mins or until the potatoes are cooked.
- While the potatoes are cooking, trim away the stalky bit from the greens and finely shred the leaf. Stir the greens and beans into the stock and continue to cook for about 10 mins until cooked. Season to taste and serve ladled straight from the pan.
Nutrition Facts : Calories 350 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 3.33 milligram of sodium
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