Canice
05-08-2005, 10:22 PM
I posted this recipe on another thread (before I'd actually made it) but I think it deserves its own thread, in case anyone's looking for a lovely spring soup. The recipe follows, with my changes and comments at the end.
Springtime Soup
1 pound fresh asparagun
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbsp. olive oil
6 cups chicken broth
1/2 cup dried orzo (or other tiny pasta)
3 cups snow pea pods (ends and strings removed)
6 cups torn fresh spinach
1/2 tsp. pepper
1/4 cup purchased pesto (optional)
1/2 cup finely shredded Parmesan cheese
Snap off and discard woody bases from asparagus. If desired, scrape off scales.
Bias-slice asparagus into 1-inch long pieces. Set aside.
Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
Carefully add chicken broth; bring to boiling. Stir in pasta; reduce heat and boil gently
for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more.
Stir in spinach and pepper; cook 1 minute more.
Remove soup from heat. Ladle soup into bowls. If desired, swirl 1 to 2 tablespoons pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 side-dish servings.
Canice's notes
I cut back a bit on the snow peas and spinach, and added one diced small zucchini and a handful of frozen peas for more spring flavor.
At the end I added the juice of half a lemon and some fresh lemon thyme and oregano - the lemon and herbs really brightened it.
This was pretty and bright; substantial without being remotely heavy. I'd considered using tiny shells for the pasta and they would have been fine - but I wouldn't use anything bigger, as I think the orzo helped keep it light.
Springtime Soup
1 pound fresh asparagun
1/2 cup chopped onion
3 cloves garlic, minced
1 Tbsp. olive oil
6 cups chicken broth
1/2 cup dried orzo (or other tiny pasta)
3 cups snow pea pods (ends and strings removed)
6 cups torn fresh spinach
1/2 tsp. pepper
1/4 cup purchased pesto (optional)
1/2 cup finely shredded Parmesan cheese
Snap off and discard woody bases from asparagus. If desired, scrape off scales.
Bias-slice asparagus into 1-inch long pieces. Set aside.
Meanwhile, in a 4-quart Dutch oven, cook onion and garlic in hot oil until tender.
Carefully add chicken broth; bring to boiling. Stir in pasta; reduce heat and boil gently
for 5 minutes. Stir in asparagus and snow peas. Return soup to boiling; cook 3 minutes more.
Stir in spinach and pepper; cook 1 minute more.
Remove soup from heat. Ladle soup into bowls. If desired, swirl 1 to 2 tablespoons pesto into each bowl of soup. Sprinkle Parmesan cheese on top of each serving. Makes 8 side-dish servings.
Canice's notes
I cut back a bit on the snow peas and spinach, and added one diced small zucchini and a handful of frozen peas for more spring flavor.
At the end I added the juice of half a lemon and some fresh lemon thyme and oregano - the lemon and herbs really brightened it.
This was pretty and bright; substantial without being remotely heavy. I'd considered using tiny shells for the pasta and they would have been fine - but I wouldn't use anything bigger, as I think the orzo helped keep it light.