Description
This soup got its name from its beautiful green colour. In addition to the punch of colour, it also has a punch of flavour. In the winter, cut back the portion and eat it hot as a starter; during the summer, chill it and serve for a light dinner on a hot night.
Scale
Ingredients
- 1 medium leek, cut in half lengthwise and sliced into 1/4-inch | 5mm circles, white part only
- 2 Tbsp | 30 mL olive oil
- 4–6 cloves garlic (1 tbsp | 15 mL) crushed
- 4 cups | 1 L vegetable stock
- 1 medium red potato, peeled and cubed
- 1 1/2 tsp | 7 mL salt
- 1/2 tsp | 2 mL black pepper
- 1 medium zucchini, cut in half lengthwise and sliced into 1/2-inch | 1 cm half-circles
- 2 cups | 500 mL firmly packed spinach leaves (1/4 lb | 125 g)
- 1 cup | 250 mL firmly packed arugula
- 1/4 cup | 50 mL fresh parsley
- 1/4 cup | 50 mL fresh chives
- 1/4 cup | 50 mL firmly packed fresh basil
Instructions
- Over medium-low heat, sauté the leek in the olive oil or 4 to 5 minutes, until wilted.
- Add the garlic and sauté another minute, stirring constantly.
- Add the stock, potato, salt and pepper, cover and bring to a boil over high heat. Turn the heat down and simmer on low for 10 minutes.
- Add the zucchini and simmer fo another 10 minutes.
- Add the spinach, arugula and herbs and simmer for another 2 to 3 minutes.
- Purée the soup.
Notes
Excerpt printed with permission from Soup: A Kosher Collection by Pam Reiss. Published by Whitecap Books ©2011.