Spring Tonic Soup Recipes

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SPRING-GREENS TONIC



Spring-Greens Tonic image

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

1/2 pound baby yellow potatoes
4 spring onions, white parts only, thinly sliced into rounds
3 cloves garlic, peeled
Coarse salt and freshly ground pepper
10 sprigs mint, plus 1/4 cup leaves
6 sprigs tarragon, plus 1/4 cup leaves
1 dried bay leaf
1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
1 cup shelled fresh chickpeas
2 cups sugar snap peas, trimmed and halved on the bias
10 leaves Bibb lettuce, torn into large pieces
3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large
Extra-virgin olive oil, for drizzling

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.

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