Recipes

Go Back

Spring Celebration Soup

Wednesday, February 17, 2016

Courtesy of Simply In Season written by Mary Beth Lind


Ingredients
2 cloves garlic
1 tablespoon olive oil
1/3 cup green onions, chopped 
1 cup carrots, thinly sliced 
1 cup asparagus, chopped 
2 cups chicken or light vegetable broth 
2-3 tablespoons lemon juice 
1/8 teaspoon salt 
1/2 cup watercress or spinach, torn
2-4 tablespoons fresh parsley, chopped 
Fresh basil
Grated Swiss cheese or Parmesan cheese


Directions
In a soup pot, saute garlic in 1 tbsp olive oil until golden, about 1 minute.  Add green onions and carrots and saute 5-7 minutes.  Add asparagus, broth, lemon juice, and salt and cook gently until asparagus is just barely tender (do not overcook).  Stir in greens and parsley and heat through, 1-2 minutes. 

Garnish with chopped fresh basil and grated Swiss or Parmesan cheese. Serve immediately.

 

Go Back


Go Back


Tags

lemon grass gratin parmigiano chipotle flank steak celeriac Drinks Kale sherry chiles bayeldi baguette swiss zucchini kalamata nectarine anise peppers tostadas pumpkin bulgar Cranberry Beans couscous sandwich pepper chimmichurri shitake sour cream dill chili snow peas pears curry bloody mary tart tomato mustard greens hazelnuts heavy whipping cream apples shrunken heads feta chicken dinner salad spelt watercress buckwheat leeks fritter mint Farmers' Market beer Greens beets Shitake Mushrooms cockaigne muffins sandwiches tenderloin rhubarb plum tomatoes okra pine nuts reggiano cream kohlrabi Potato turnip Swiss Chard sesame buttermilk cantaloupe tomato corn pie rouille strata shiitake tomatoe bread pudding vegetable pickled gouda vegetarian gorgonzola celery hearts Rice wine vinegar beef pork fennel bulb Recipes Vegan almonds oats peas Salad chilies cream cheese cranberry brown sugar chorizo fraiche white beans egg noodles celebration coeur a la creme strawberry Apple vinaigrette hickory bean walnuts fondue tortillas pasta pancake shallots pecan syrup stuffing crisp Red Onion strawberries sausage habanero pork chop Soup beet greens dijon bruschetta casserole maple syrup thai pecans potatoes sweet blue cheese butter Beans Leek Bread Cider bbq roasted cornmeal polenta chimichurri panzanella plums absinthe chives pesto peach bell pepper pineapple fennel Dressing Squash baby bok choy Tomatillos biscuits slaw barley garlic berry flank anchovy crepes scallions artichoke sour collins pudding pie kirsch bulgar wheat tuscan Chevre fennel seeds parmesan green beans conserve sauce caesar Butternut chili peppers wasabi walnut oil jack dilly paste Spinach Side yogurt tomato juice cauliflower gruyere meatballs Corn goat Cheese asparagus coeur arugula cucumber mushrooms jack cheese carrot fronds turnips green pepper compote bacon shelling knots beet poblano chocolate sunchokes gazpacho honey radishes carrots sweet potato celery root latkes coconut milk spiced winter squash ramps lettuce onion autumn Jerusalem artichoke Salsa mushroom verde carrot tops basil cake capers Tomatoes melon spring blueberry cheese radish imam onions fritters steak olives wheat flour bosc jam Spread plum prosciutto gin maple coriander bok choy scapes vanilla wafers currants Poblano Chili egg yellow onion kluski remoulade frittata wrap creme cilantro almond milk Eggplant chicken cointreau daisy carrot top eggs