Spring Vegetable Soup

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Well, we wanted the heat. Mama N listened and we GOT THE HEAT. That didn’t slow us down though. After a gratifying day of gardening, gutter cleaning, gutter fixing, hedge pruning, rose bush training and even buying a new bed (aka “saving my marriage”) it’s turned into one heck of a pleasant spring evening.

A dusk like tonight has me craving something green, something springy, something satisfying. And since I wasn’t able to hire Robert Pattinson to come work on my pea trellis wearing a green speedo, we’ll have to settle for soup.

Spring Vegetable Soup with Homemade Crusty Bread:

What it took for 4:

· 3 Tbs. extra virgin olive oil

· 2 leeks (white and light green parts only) rinsed and cut lengthwise and into 1/4-inch slices

· 5 cups chicken broth

· 1/2 pound green beans, trimmed and halved

· 15 baby Yukon potatoes, cut into 1/2-inch cubes

· 4 cups fresh parsley

· 3 garlic cloves, minced

· 2 Tbs. fresh lemon juice

· fresh parmesan for garnish

· coarse salt and freshly ground pepper

In a medium pot, heat 2 Tbs. oil over medium-high. Add the leeks and season with salt and pepper. Saute about 6 minutes, until the leeks are softened and browning slightly. Add the broth and potatoes and bring to a boil. Reduce heat and simmer about 15 minutes. Add the green beans and cook an additional 6 minutes.

In the meantime, pulse the parsley leaves, garlic and remaining Tbs. of oil in a food processor until it reaches a pesto consistency.

Stir in the parsley puree to the soup, spritz with lemon and serve with crusty bread!

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