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

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