When I was in LA recently I had soup in a quaint little café. It was a gorgeous shade of green and reminded me of St. Patty’s Day and spring. It was a puree of all things green: spinach, asparagus, peas and arugula to name a few.
The vegetable bin in my frig was overflowing with greens from the farmers market. Think about the soup as using up leftovers; if you have a little bit of this and a little bit of that, combine it to make a soup that’s filled with nutrients. I had some kale, spinach, Swiss chard, bok choy, arugula and green onion. Plenty of peas in the freezer. I just needed some asparagus (which I wanted anyway, to make shaved asparagus salad and pasta.) Instead of using entire stalks of asparagus, I used the pieces that I didn’t shave. Have you tried “peeling” strands of asparagus yet? They’re too tender to use a mandoline, but a vegetable peeler works wonders. (I’ll post my recipe for shaved asparagus salad soon.) Add the peas and spinach just before pureeing; it boosts the color to remind you that spring is just around the corner.
I added a dollop of crème fraîche (in the shape of a shamrock for St. Patty’s Day). Hubby’s friends weren’t so keen on it (it’s just vegetables) but I’ve been slurping it every day for lunch.
This really isn’t Italian (bok choy?) but zuppa di verde sounds so much better than green soup, doesn’t it? For a non-vegan version I think some goat cheese added before pureeing would add a decadent creaminess to this base.
What you need:
- 2 tbs Devo Olive Oil Tuscan Herb EVOO
- 2 cloves of garlic, finely chopped
- 1/2 c thinly sliced green onion
- 1/2 bunch kale
- 1/2 bunch Swiss chard
- 1 bunch baby bok choy
- 1 sm bunch arugula
- 1 c chopped asparagus
- 1 qt vegetable broth
- 1 bunch spinach
- 24 oz frozen peas
- 1-2 c water, depending on the consistency you desire
- Freshly ground sea salt and black pepper, to taste
- Crème fraîche, for serving
What you do:
- Remove tough centers of all stalks.
- Trim, chop and wash leafy vegetables.
- Heat EVOO, garlic and green onion in lg saucepan over med heat.
- Lower to simmer and add kale, Swiss chard, bok choy, arugula, asparagus and stock.
- If stock doesn’t cover veggies, add enough water to cover.
- Cook about 10 min.
- Add spinach and peas.
- Using immersion blender, puree until desired consistency is reached, adding water if necessary.
- Season with salt and pepper.
- Serve with a dollop of crème fraîche, if desired.