Spring is a time for new beginnings and today I begin all over again! During this season of indulging across holidays and cultures, I am thinking about lighter meals.
Out here on the North Fork, buds are breaking on the vines and my garden is showing signs of life with chives and oregano peeking through the soil along with cilantro and celery. With a desire to eat lighter and shelves at the local farm stands looking a little more colorful, what better color for the table than a bright green soup of celery, spring onions and a bit of spinach? This creamy, savory, soup is the perfect transition from winter to spring. It’s fresh and vibrant, but still warms the soul, as that chill still lingers in the evening.
INGREDIENTS
*The dairy ingredients are optional
Half stalk of celery, remove the end and use for another stock or soup
One bunch of scallions (do not remove the greens)
1/4 cup of raw spinach
3 tablespoons of EVOO
3 cups of seasonedfork garden stock
3 bay leaves
Salt to taste
1 cup of half and half
INSTRUCTIONS
Sauté the celery and scallions in olive oil. Then add the veg stock Add the bay leaves and boil for 30 minutes or until the celery is tender. Remove the bay leaves.
Allow to cool and add the spinach leaves and cream and begin to ladle the stock in the pot one cup at a time and puree with hand mixer or blender until smooth. If the mix is too thick, add more stock a half ladle at a time. Keep in mind that there is not much of a solution if the soup is too thin.
Add the salt to taste at the very end and set aside until time to serve. If serving chilled, place in fridge. Otherwise heat just before serving and add a dollop of sour cream and fresh black pepper as garnish.
This will be a welcomed Meatless Monday meal along with a salad and perhaps holiday leftovers for the hungry ones!
