Summer Green Soups Recipes

SUMMER GREEN SOUPS

Steps:

• Make the asparagus version:
• In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil. When the oil is hot, add in the asparagus and leek pieces plus the salt. Stir periodically as it cooks for 8 to 10 minutes, until just tender, adding the garlic clove and black pepper about a minute before done.
• While the vegetables cook, warm your chicken stock.
• In your high speed blender, start with the broth at the bottom, then add the cooked vegetables. Put the lid on and begin to blend on Low, increasing the speed a bit as it blends. When well blended, add the lemon juice and the red pepper flakes. Quickly blend in on low.
• Taste for salt and serve!
• The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!
• Make the pea version:
• In a wide-bottomed pan preheated on medium-high, add the 2 swigs of olive oil. When the oil is hot, add the leeks and salt. Stir periodically, cooking until done, about 7-8 minutes. Add 2 cups of warm chicken stock and the peas, stirring to bring back to heat. Transfer to a high-speed blender.
• Start blending the soup on low, increasing the speed a bit as it blends. When well blended, add the lemon juice, garlic powder, white pepper, and optional red pepper flakes. Quickly blend on low to combine.
• Taste for salt and serve!
• The Smoky Pepitas from the book make a lovely garnish to add a bit of crunch!

GREEN SUMMER SOUP

Steps:

• Combine peas, stock and mint in a blender or food processor. You can adjust the proportion of peas to stock depending on your taste for viscosity. Heat in a pot. Season with salt and pepper. Serve in bowls. (This is important; soup should not be served on a plate!) Makes 4 cups