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Cream Of Spring Greens Soup

Southern.Crockpot's picture
Ingredients
  Rich chicken stock 4 Cup (64 tbs)
  Potatoes 4 , roughly chopped (Unpeeled)
  Asparagus 1 Pound, stalks cut into 1 -inch pieces and tips reserved
  Stemmed spinach 2 Cup (32 tbs) (Tender Leaves)
  Stemmed sorrel 2 Cup (32 tbs) (Tender Leaves)
  Stemmed watercress leaves 2 Cup (32 tbs)
  Whipping cream 2 Cup (32 tbs), chilled
  Salt To Taste
  Freshly ground pepper To Taste
  Freshly grated nutmeg To Taste
  Chervil sprig 2 (Fresh, For Garnish)
Directions

MAKING
1. Take a stainless steel heavy saucepan, add potatoes and stock and allow the mixture to come to boil. Lower the heat and cook for 5 minutes.
2. Mix asparagus stalks and continue to cook for the stalks and potatoes to become soft. Add sorrel, watercress and spinach and mix well.
3. Take off from heat, cool and puree as batches. Pass through a fine sieve to strain. Cover and allow to chill.
4. Add reserved asparagus tips to boiling salted water and blanch for a minute. Drain and rinse under cold running water. Drain the excess cold water and keep aside.
5. Once the soup base is chilled as desired, mix pepper, nutmeg, cream and salt.

SERVING
6. Spoon into individual soup bowls, top with chervil sprigs and asparagus tips and serve.

TIP
1. If the soup is thick, then add chicken stock or cream to make it thin.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Interest: 
Spring, Everyday
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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