This Tasty Tidbits Tuesday I have two delicious Spring soup recipes I want to share with you. The recipes are simple and easy, using only fresh ingredients and you can make them fairly quickly! Lately in my house, we’ve been discussing eating only whole foods and trying to keep processed food out our diet. For me, it’s because I truly do believe that your body doesn’t know how to process chemicals and the calories go into fat storage and in general I think the more chemicals we ingest the more likely we are to get cancer or heart disease. Anyway, I’m trying to follow the simple rules of not buying anything that has more than 3-5 ingredients and nothing that contains something I or any other cook would not have in their pantry.
Now that I’ve given my nutrition lecture and believe me, I’m not one to really speak since I love Salsa and that’s good for you BUT I like it on Multigrain chips and who am I kidding with the word Multigrain in the label!!
Spring Onion Soup
Spring Onion Soup Prep time: 10 min. Total time: 60 min Serves 4
Spring onions look like scallions but have a larger rounder bulb. If unavailable use yellow onions.
2 TBS extra virgin olive oil plus more for drizzling
2 lbs spring onions, trimmed and thinly sliced
2 1/2 tsp coarse salt
1 1/4 cups low sodium chicken stock
2 cups of water
8 pieces of crisp flatbread, for serving
Heat oil in a large pot over medium high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes. Stir in salt, stock and water. Bring to a simmer, and cook for 15 minutes. Remove from heat, and let cool for 20 minutes. Working in batches, purée in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. Divide soup among 4 bowls, drizzle with olive oil, and serve with flatbread on the side.
Recipe from Martha Stewart Living
Spring Green Soup
Spring Green Soup
This soup can be served straight from the blender, when it’s still frothy or well-chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.
1 cucumber, peeled
1/2 lb. pencil-thin asparagus, tough ends trimmed**
2 cups cold water
1/4 lb. spinach, rinsed well, tough stems removed
4 scallions, cut into 2-inch lengths
1 ripe avocado, pitted and peeled
1/4 cup fresh mint leaves plus more for garnish
2 TBS lemon juice
3/4 tsp coarse salt
freshly ground pepper
4-6 sorrel leaves for garnish (optional)
Halve the cucumber lengthwise; cut one half into eighths and the other into 1/4 inch dice. Set aside. Cut asparagus spears into 2 inch lengths. Purée in a blender with 1/2 cup cold water.
Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly puréed. Add avocado, mint leaves, and lemon juice; purée until smooth, adding the remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula and blend 5 seconds more.
Divide soup among four bowls; garnish each with diced cucumber, and a mint spring (and sorrel if using). Serve immediately.
** If you can’t find pencil thin asparagus, trim thicker stalks with a vegetable peeler or paring knife.
Recipe from Martha Stewart Living
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