Spring Greens Tonic Recipes
SPRING-GREENS TONIC
As the days start to get longer and warmer, yet a chill still clings to the air, it's the perfect time to embrace a brothy soup--this simple stunner starts with water, which lets each vegetable's flavor shine through, including the grassiness of asparagus and the buttery qualities of baby yellow potatoes.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h10m
Number Of Ingredients 13
Steps:
- In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt, and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas, and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.
- Stir in asparagus tips, lettuce, and 1 cup greens until greens are just wilted. Season with salt and pepper. In a bowl, toss herb leaves with remaining 2 cups greens. Serve soup, topped with a small mound of herb mixture and a drizzle of oil.
SPRING GREENS WITH ORANGES
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- Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.
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