Early Spring Soup
Fresh watercress, asparagus, and spinach start making it to the fresh food markets in early spring. There is an age-old tradition of eating greens in the spring to clear out one’s liver from a long winter. Why else, some ask, are dandelion greens popping up everywhere? While you can throw some unsprayed dandelion greens into this soup if you want, it is nutritious, cleansing, and very flavorful on its own.
6 green onions, chopped
4 tbsp butter or olive oil (or a combination of both)
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped
2 cups watercress, chopped
1 cup arugula, dandelion, or other dark leafy green, optional, chopped
3 – 4 cups vegetable broth
Salt and pepper to taste
Melt the butter and/or oil in the bottom of a soup pot, and sautee the onions. Once the onions are translucent, add the vegetable broth and the asparagus and greens. Simmer on low until all the ingredients have cooked through. Blend, a bit at a time, before putting back into the pot to warm for serving.
Serves 4Early Spring Soup,