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

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