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Spring Green Soup
Nb persons: 4
Yield:
Preparation time:
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Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| 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 | |
| paring knife., alternative | |
| Per serving: 118 calories, 8 g fat, 0 mg cholesterol, 11 g carbs, 389 mg sodium, 4 g protein, 6 g fiber Ingredients Serves 4. | |
| 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
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.
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.
Cut sorrel into fine strips, if using. Divide soup among four bowls;
garnish each with diced cucumber, sorrel, and a mint sprig. Serve
immediately.
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