SPRING GREEN SOUP
This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
- Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
- Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.
Nutrition Facts : Calories 118 g, Fat 8 g, Fiber 6 g, Protein 4 g, Sodium 389 g
SPRING GREEN MINESTRONE SOUP
Provided by Geoffrey Zakarian
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
- Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
- For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.
SPRING GREEN SOUP
Provided by Molly O'Neill
Categories one pot, soups and stews, side dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
- Remove the pot from the heat and let it cool slightly. Add the mint, milk and yogurt and puree in a food processor or blender. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams
SPRING-GREENS SOUP
Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans-you'll practically be able to taste all of the nutrients coming from this plant-based recipe.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Yield Makes 8 cups
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
- In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
- Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
- Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.
SPRING GREENS BORSCHT
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Provided by crainny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
- Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
- Garnish with any combination of cucumber, chopped egg, sour cream, and dill.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g
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5/5 (7)Total Time 40 minsCategory Healthy Chicken Tenders RecipesCalories 314 per serving
- Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate.
- Add leeks, onion and celery to the pot. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until very tender, 6 to 8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach; cook until the asparagus is tender, about 5 minutes more.
- Shred the chicken into bite-size pieces and add to the soup. Stir in parsley and Parmesan. Serve the soup topped with more pepper and Parmesan, if desired.
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4/5 (10)Total Time 35 minsServings 6Calories 92 per serving
- In 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth, pepper, and salt to taste. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Meanwhile, in a large skillet cook mushrooms in hot butter over medium heat for 6 to 8 minutes or until tender and liquid has evaporated; set aside.
- Remove saucepan from heat. Use an immersion blender to blend onion-potato mixture until almost smooth. Add spinach, the 3 cups arugula, and the parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Season to taste with salt. Serve immediately topped with sautéed mushrooms and additional fresh arugula.
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