Go Green! Anna Thomas shares her recipe Spring Green Soup
When we reached out to Anna Thomas for her consent to share this recipe she immediately piped in. “It’s the most delicious way to go green, right?” We would have to agree. This bright pot of fragrant spring vegetables, mint and lemon is sure to please.
After receiving yet another James Beard Award this Spring, Anna’s recipe for Spring Green Soup, has quickly become a favorite. Anna agrees that “it really is the soup for all seasons and all places -- here it is poolside on a beautiful day in Ojai.” For more of Anna’s enticing recipes be sure to order a copy of LOVE SOUP today! Photo: Cindy Pitou Burton
SPRING GREEN SOUP
8 oz. leeks, white and light green (240 g.)
2 Tbs. olive oil, more for garnish
1 1/2 tsp. sea salt, more to taste
2 small Yukon gold potatoes (7 oz., 200 g.)
8 oz. asparagus (240 g.)
12 oz. small green zucchini (350 g.)
8 oz. baby spinach leaves (240 g.)
3 cups vegetable broth (750 ml.)
2 Tbs. chopped fresh mint leaves, or 1 Tbs. dried
2 - 3 Tbs. lemon juice
pinch of cayenne
optional garnish: crumbled goat cheese, croutons, or sautéd fresh young fava beans
Wash the leeks thoroughly, drain them well and chop or slice them; you should have about 2 ½ cups. In a large nonstick skillet, cook the leeks in the olive oil on medium heat, with a sprinkle of salt, until they are soft and tender – about 8-10 minutes.
Meanwhile, scrub and dice the potatoes and put them in a large soup pot with 4 cups water and a teaspoon of sea salt. Simmer the potatoes, covered, for about ten minutes as you slice the asparagus and the zucchini, and wash the spinach leaves. Add the green vegetables to the pot, along with the cooked leeks. Simmer everything together for about fifteen more minutes. Add the mint leaves during the last few minutes.
Remove the soup from the heat, add the vegetable broth, and allow the soup to cool slightly, then purée it until it is smooth. Return the soup to a clean pot, stir in a little lemon juice and a pinch of cayenne pepper, and taste. Correct the seasoning if needed. If the soup seems too thick, add a little more water or vegetable broth.
Swirl a thread of fruity olive oil over the top of each serving, then garnish as you please with crumbled goat cheese, or croutons.
For a real treat, sauté a few fresh, peeled fava beans in olive oil and garlic, and scatter them across each bowl of soup. Put the chopped garlic in the pan with the hot oil for no more than a minute before adding the favas, then toss over medium heat for five or six minutes – and they’re ready.