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.