Go Back

Spring Celebration Soup

Wednesday, February 17, 2016

Courtesy of Simply In Season written by Mary Beth Lind

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

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


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