Print This Recipe

Print
Spring Green Soup

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 http://www.marthastewart.com/132103/spring-green-soup
0
Rated
(0)
  • Yield Serves 4

Ingredients

    • 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)

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.