Spring Greens Soup
Sunnyside Cook
Verdant creamy soup to celebrate spring
Ingredients
For the soup
- 2 tablespoons unsalted butter
- 16 asparagus spears very woody bottoms removed
- 2-3 medium shallots peeled and finely diced
- ½ cup finely chopped fresh parsley
- 2 large Yukon gold potatoes peeled and cut in ½ inch dice
- 3 cups low-sodium chicken broth
- 4 cups fresh spinach leaves stemmed
- ¼ cup whipping cream
- Salt and pepper to taste
For the garnish
- 1 tablespoon finely chopped fresh parsley
- 1 ½ fresh lemons
- Reserved cooked asparagus tips
Instructions
For soup
- Cut or break off asparagus tips, about 3 inches in length, and set aside. Chop remaining parts of asparagus spears into ½ inch pieces and set aside.
- Melt butter over medium high heat in deep pot. Add asparagus tips and toss around in butter for about 90 seconds. Remove to a plate using a slotted spoon and reserve for garnish.
- Add chopped shallots to butter and lower heat to medium. Cook about 5 minutes, until the shallots are translucent, stirring frequently.
- Add the parsley and stir for about 30 seconds.
- Add the potatoes and stir well. Pour in the chicken broth, turn heat up to high and bring to a boil.
- When the broth is boiling, add the ½-inch asparagus stalk pieces. Lower the heat to simmer, partially cover the pot, and cook for 20-30 minutes, or until the asparagus stalk pieces and potatoes are very tender.
- Add the spinach, stir to submerge the leaves, cover the pot partially and simmer 5 minutes.
- Using an immersion blender, carefully blend soup until it is a smooth consistency. (Or carefully transfer portions of the soup to a blender to puree until smooth.)
- Add whipping cream and stir well to combine.
- Add juice of one lemon to the soup. Salt and pepper the soup to taste.
To serve
- Thinly slice remaining half lemon. Heat asparagus spears in microwave, covered with wax paper, for 30 seconds.
- Serve bowls of soup garnished with chopped parsley, asparagus spears, and at least one lemon slice. per bowl
Notes
The original recipe called for putting the soup through a sieve (in order to remove any fibrous asparagus or spinach remainders) before adding the whipping cream. We found the soup to be smooth and satisfying without this step.
The original recipe offers the suggestion of using sorrel, mâche, or watercress in place of or in addition to the spinach. I had only spinach on hand, so I did not use a mixture of greens.
To make this a vegetarian soup, you can substitute vegetable broth for the chicken broth. Adapted from Terry Blasio of Seattle's Alexis Hotel - Bon Appétit (April 1986)
The original recipe offers the suggestion of using sorrel, mâche, or watercress in place of or in addition to the spinach. I had only spinach on hand, so I did not use a mixture of greens.
To make this a vegetarian soup, you can substitute vegetable broth for the chicken broth. Adapted from Terry Blasio of Seattle's Alexis Hotel - Bon Appétit (April 1986)