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

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