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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Sunday, June 05, 2005

Spring Green Soup

Here in Roslindale our long cool and wet spring is mostly behind us but before it’s completely gone here’s a warm and tasty soup from Golombek.

Spring Green Soup

2 oz. pancetta or ham, diced small
2 medium leeks, white part, chopped fine
3 garlic cloves, peeled and crushed
1/4 c. celery tops, chopped
1/4 c. parsley, chopped
2 c. loosely packed turnip greens with flower buds, chopped (sub broccoli raab)
2 c. loosely packed sorrel, chopped (sub spinach)
1 c. asparagus pieces (good use for tougher stalks - peel and chop)
1 pt. chicken stock
1 qt. water
Bay leaf
8 - 10 peppercorns
1 Tbs. olive oil
salt to taste
1/2 c. half-and-half

Saute pancetta in olive oil until it releases its fat. Add leeks, garlic, celery and parsley; saute until translucent. Add turnip greens and sorrel; saute, stirring frequently, until mostly wilted. Add asparagus, chicken stock, bay leaf, peppercorn, a little salt (remember pancetta is salty) and water. Bring to a boil, lower heat, and simmer about 20 minutes. Let cool, remove bay leaf, then puree in blender. Return to pot, heat gently, and add half-and-half. Taste for seasoning - add salt if necessary.

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