Spring Green Soup

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent. If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

Per serving: 118 calories, 8 g fat, 0 mg cholesterol, 11 g carbs, 389 mg sodium, 4 g protein, 6 g fiber
Martha Stewart Living, March 2003
  • Yield Serves 4
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  • 1 cucumber, peeled
  • 1/2 pound pencil-thin asparagus, tough ends trimmed
  • 2 cups cold water
  • 1/4 pound spinach, tough stems removed, rinsed well
  • 4 scallions, cut into 2-inch lengths
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup fresh mint leaves, plus more for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 4 to 6 fresh sorrel leaves, for garnish (optional)


  1. Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.

  2. Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding 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 puree 5 seconds more.

  3. Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.

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