14
Green Pea and Spinach Soup
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1 tablespoon olive oi l
1 garlic clove
1 small to medium leek, cut into ½-inch pieces
2½ cups chicken broth, low sodium
½ teaspoon kosher salt
pinch freshly ground black pepper
1 pound green peas, fresh or frozen (about 3 cups)
1½ teaspoons fresh lemon juice
4 ounces fresh spinach (about 4 packed cups)
8 to 10 medium fresh mint leaves
1. Pu t the oil into the blender jar. Set timer for 6 minute s and
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or until completely smooth.
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Nutritional information per serving (1 cup):
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Asparagus Leek Soup
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although it is delicious any time of year.
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1 tablespoon unsalted butter
1 garlic clove
1 medium to large leek , white and light gree n parts
only, washed well and cut i nto ½-inch pieces
1 pound asparagus (ab out 1 small bunch),
rough ends trimmed a nd cut into ½-inch pie ces
2 tablespoons cogn ac or dry white wine
1 small red potato (abou t 2 ounces), peeled
and cut into ½-inch pie ces (hold in water
to prevent oxidation)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1-½ cups vegetable brot h
½ teaspoon fresh lemon juice
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down with a heatproof spatula.
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asparagus and toss with a spatula to c oat with the leeks and
butter. Add the cognac or wine once there ar e 3 minutes
remaining.
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the blender jar. Cover and set time to 10 minutes on Hig h.
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during the cooking process.
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Nutritional information per serving (1 cup):
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Creamy Greens Soup
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1 t ablespoon olive oil
2 garlic cloves
1 small shallot, cut i nto ½-inch pieces
1 small leek, white pa rt only, cut into ½-inc h slices
2 cups vegetable brot h
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 ounces kale (or other l eafy greens), hard s tems
discarded and roug hly chopped, divi ded
2 to 3 oun ces Italian parsl ey (about ½ large bunch),
stems reserved for ot her use and roughly
chopped, divided
1
∕
3
cup heavy cream
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blender jar if necessary.
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half of the kale and parsley. Cover and set tim er for 20
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