Spring Greens Soup!
Since one of our Lets Lunch members is recovering from a surgery that requires her to eat only liquids, we decided to honor her this month with liquid lunches! Since it’s spring I immediately wanted something green. So, I pulled some homemade chicken broth out of the freezer—every time we roast a chicken, we boil the carcass down for stock–and with my sous chef (hubby Dan) doing most of the grunt work, we heated it up, threw in some baby spinach, the juice of two lemons, some salt, and some chopped kale, cilantro, parsley and broccoli and a bag of frozen green peas. And then we pureed it. It was that simple. Warm greenness to eat! Do not ask me the proportions. What I can tell you is that it was just an equal ratio of green things to broth. Then we made Dan’s favorite: the Joy of Cooking Baguette to go along with it (made with wheat grown and milled in Maine!): p. 601
See Dan’s beautiful picture, here:
This is a great light lunch—and very springy! BUT if I’m totally honest here, and had more time to futz with this to make it perfect, this soup might do well cooked with a ham hock or some pancetta crumbled in. It’s good as is, but it’s missing that umami we all crave.
Don’t forget to check out the Let’s Lunchers’ liquid lunch offerings below! And if you’d like to join Let’s Lunch, go to Twitter and post a message with the hashtag #Letslunch — or, post a comment below.
Cheryl‘s Miso-Bacon-Corn Chowder: An Umami-Packed Liquid Lunch at A Tiger in the Kitchen
Cathy‘s Nut Milk at Show Food Chef
Chris‘s Asparagus & Artichoke Bisque at Blog Well Done
Denise‘s Mango Lassi at Chez Us
Eleanor‘s Turnip, Chinese Mushroom & Pork Soup at Be a Wok Star
Ellise‘s Cucumber-Avocado Gazpacho at Cowgirl Chef
Emma‘s Ham-Hock Soup at Dreaming of Pots & Pans
Linda‘s Crack Pie-Inspired Shake at Free Range Cookies
Mai‘s Peanut Butter-Espresso Smoothie at Cooking in The Fruit Bowl
Rashda‘s Spring Pea & Mint Soup at Hot Curries & Cold Beer
Steff‘s Gazpacho at The Kitchen Trials