Here's another quick-and-easy recipe to celebrate the best spring veggies have to offer! It's also another testimony to the brilliance of lime/lemon juice used in conjunction with all kinds of vegetables. It's a great first course (last night it served as the first course to our main entree of grilled elk brats and greenhouse-fresh salad) - it can be casual or fancy! This recipe is adapted from Simply in Season.
Serves 4
4 cloves garlic, minced
1 cup green onions, chopped
2 cups carrots, thinly sliced
2 cups asparagus, chopped
4 cups chicken broth
1/3 cup lemon juice
1/2 tsp salt
1 cup fresh spinach, torn
1/4 cup fresh parsley, chopped
1/2 cup swiss or parmesan cheese, shredded
Heat 2 tbsp olive oil in a soup pot. Add garlic and saute until golden, about 1 minute. Add green onions and carrots and saute 5 minutes. Add asparagus, broth, lemon juice & salt and cook until asparagus is just barely tender (do not overcook). Stir in spinach and parsley and cook an additional 1 minute. Ladle into 4 bowls, garnish with swiss cheese, and celebrate spring!
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