Disclaimer: I have not tried this Green Spring Soup myself yet, but it sounded like a cool recipe and I like the fact that it celebrates the ephemeral nature of spring veggies. I promise, I will try to make it in the next few days to check out if its edible. If you make it before me, please let me know how it tasted by leaving a comment. You know how I looooooove comments.
Recipe: Minestra Verde From Viana La Place From The Los Angeles Times
http://www.latimes.com/features/food/la-fo-encore033007,0,684021.story?coll=la-home-food
This recipe for a deeply flavorful soup originally ran in 1993 with a story about the fleeting moments of an Italian springtime.
Total time: 1 hour
Servings: 4
2 pounds leeks
4 to 5 tablespoons extra-virgin olive oil
Juice 1 large lemon
1 tender celery stalk, trimmed and chopped
Finely ground sea salt
Freshly ground pepper
1 cup peas, fresh or frozen
1 cup shredded young spinach leaves
1 cup shredded butter lettuce (bright green leaves only)
1 quart water
Mint leaves
Lemon wedges, optional
1. Trim root ends from leeks. Cut slit down length of leeks, then cut leeks into sections. Place in large colander. Run cold water over leeks, separating rings to clean all layers. Place leeks in large bowl of cold water and let stand to allow any remaining dirt to settle to bottom.
2. Place olive oil and lemon juice in soup pot and turn heat to medium. Lift leeks out of water and add to pot along with celery. Stir well, adding sea salt and pepper to taste. Cook 20 minutes, lowering heat as water evaporates. Stir often to prevent sticking.
3. Add peas, spinach and lettuce. Stir few minutes. Then add water and bring to boil. Simmer 10 minutes. Put soup through food mill, or puree in food processor until finely textured but not completely smooth. Return to pot and reheat. Adjust seasonings to taste.
4. Ladle into soup bowl. Tear mint leaves into small pieces, crushing leaves between fingers to release perfume. Sprinkle mint over soup. Season to taste with pepper. Serve with lemon wedges on side. Makes 4 to 6 servings.
Each of 4 servings contains about: 166 calories; 99 mg sodium; 0 cholesterol; 14 grams fat; 9 grams carbohydrates; 3 grams protein; 1.26 grams fiber.
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