Green Goddess Soup
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 celery stalk, chopped
3 garlic cloves, chopped
20-30 asparagus spears, bottom ends removed
1 handful watercress
1 5 oz. bag fresh spinach
8 cups chicken or vegetable stock
Salt and pepper to taste
1. Heat the butter in a medium saute pan over low heat. Add the onion, celery, and garlic to pan and saute until softened, about 5 minutes.
2. Combine sauteed vegetables with asparagus, watercress, spinach, and stock in a large pot. Cover and cook over medium heat for 1 hour.
3. Carefully ladle the soup into a blender or food processor, in batches if necessary, and puree until smooth (do not be tempted to blend it all in a large batch; hot soup in a blender will overflow over the top if the blender is too full). Salt and pepper to taste, then serve. May also be served chilled.
8-10 servings
1/2 cup chopped onion
1/2 celery stalk, chopped
3 garlic cloves, chopped
20-30 asparagus spears, bottom ends removed
1 handful watercress
1 5 oz. bag fresh spinach
8 cups chicken or vegetable stock
Salt and pepper to taste
1. Heat the butter in a medium saute pan over low heat. Add the onion, celery, and garlic to pan and saute until softened, about 5 minutes.
2. Combine sauteed vegetables with asparagus, watercress, spinach, and stock in a large pot. Cover and cook over medium heat for 1 hour.
3. Carefully ladle the soup into a blender or food processor, in batches if necessary, and puree until smooth (do not be tempted to blend it all in a large batch; hot soup in a blender will overflow over the top if the blender is too full). Salt and pepper to taste, then serve. May also be served chilled.
8-10 servings