This is another recipe inspired by Anna Thomas's Love Soup and Nigel Slater's post for a green minestrone. I got all kinds of green things at the farmer's market and wanted to try a green spring soup. Anna Thomas purees her green soup, but I liked the idea of keeping things small and whole so you can see all the good veggies swimming around. :) It was veggie-packed and tasty, but rather subtle and needed some red pepper flakes and/or ground pepper at the end for a little kick.
2 leeks, white and light green parts
2 T olive oil
garlic
sea salt
2 small green zucchini, halved and cut in thin slices
half bunch asparagus, cut in small slices
1 can cannelini beans (or potatoes)
about 3 c basic light vegetable broth
fresh lemon juice (2-3 T)
half bunch asparagus, cut in small slices
1 can cannelini beans (or potatoes)
about 3 c basic light vegetable broth
fresh lemon juice (2-3 T)
sorrel and chives
red pepper flakes
fresh ground pepper
garnish: spring onions, parmesan or pecorino romano shavings
Wash and drain leeks, slice. In a soup pot, saute leeks with butter or oil and a little salt. Try not to get brown, just soft. Add garlic and zucchini and asparagus, cook a few minutes then add liquids (stock and/or a little water). Add beans or potatoes, let simmer a few minutes until everything is hot. Top with fresh chives, sorrel, a squeeze of lemon juice and garnish with spring onions and cheese.
red pepper flakes
fresh ground pepper
garnish: spring onions, parmesan or pecorino romano shavings
Wash and drain leeks, slice. In a soup pot, saute leeks with butter or oil and a little salt. Try not to get brown, just soft. Add garlic and zucchini and asparagus, cook a few minutes then add liquids (stock and/or a little water). Add beans or potatoes, let simmer a few minutes until everything is hot. Top with fresh chives, sorrel, a squeeze of lemon juice and garnish with spring onions and cheese.
Serve with good bread and cheese.
