Spring Green Soup
Spring Green Soup
This versatile soup can be prepared with a variety of Spring green vegetables and herbs, including kale, spinach, chives and asparagus.
Spring Green Soup
This versatile soup can be prepared with a variety of Spring green vegetables and herbs, including kale, spinach, chives and asparagus.
Spring Green Soup
Ingredients
  • 1 tablespoon butter or oil
  • 2 garlic cloves, finely chopped
  • 6 cups vegetable or chicken stock
  • 3 medium potatoes, (about 1 ½ pounds), peeled and cut into cubes
  • 3 cups chopped greens and onions (I used leeks, onions, and kale)
  • sea salt and fresh pepper to taste
  • Chopped fresh parsley or dried thyme
  • 6 tablespoons cream (optional)
Variation... Mexican
Variation... lobster tails
  • Asian Lemongrass Dressing
  • chopped lobster tail
  • 1 dollop sour cream or Greek yogurt
Servings:
Instructions
  1. In a heavy soup pot, heat the butter or oil and add the garlic. Soften, stirring frequently, then add the chopped greens and onions. Stir to coat and cook until they start to soften. If they stick to the bottom of the pot, add some stock. Add the stock and potatoes and simmer the mixture until the potatoes are cooked and just start to break down. Working in small batches, puree the soup in the bowl of your food processor or blender. Return the soup to the pot and season to taste with sea salt and fresh pepper, chopped fresh parsley or 1 teaspoon dried thyme. Serve the soup warm in heated soup plates. Garnish each bowl with a dollop of cream or sour cream. Makes six servings.
Variations
  1. Add chopped smoked turkey to each bowl, top with Emily’s Taco Salsa and sour cream.
  2. Sauté chopped lobster tails in Asian Lemongrass Dressing and add to each bowl. Top with a dollop of sour cream or Greek yogurt.
Recipe Notes

Nutritional analysis per serving: 162 calories, 7 grams protein, 25 grams carbohydrates, 4 grams fat, (0 grams trans fat), 206 mg. sodium, 2 grams fiber.

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