Tuesday, May 12, 2009

Spring Vegetable Soup

This recipe from the NYTimes is super simple. You can use any of your favorite seasonal green vegetables to give it that spring palette. The leeks give a little boost of "spring cleaning" while the red chard packs it with vitamin A & potassium. Shreds of prosciutto balance this green nutrition, phew.  Use your leftover mint for a mojito! The writer also suggests poaching an egg in the soup on day 2. 

For the full article, go to :

You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.

  • Handful of chopped leeks
  • Several torn slices of prosciutto
  • A few tablespoons of olive oil
  • 6 cups chicken stock, plus additional water or stock as needed
  • 1 cup peeled, blanched fava beans
  • 1 cup shelled peas
  • 1 cup chopped spinach
  • 1 cup chard
  • 1 cup asparagus
  • 8 cut-up steamed artichoke hearts
  • Chopped mint leaves (for garnish)
  • Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.

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