A recipe for spring-March 20, 2010


The first day of spring is upon us, and  what better way than to share with my readers  a recipe for soup with the theme of spring.

SPRING VEGETABLE SOUP

A lighter variation on the more familiar Italian vegetable soups, it makes an excellent first course or complete meal at lunchtime

Ingredients:

1 1/2 tablespoons olive oil

1 cup finely chopped scallions

1 tsp minced garlic

2 medium boiling potatoes

        (8 ounces), peeled and cut into 1 /4 inch dice

3 1/2 cups Beef Broth, preferably homemade, 

        or defatted, low-sodium , canned broth

1 pound thin asparagus, washed, trimmed, and cut into 1-inch pieces ( see note)

Directions:

In a heavy 5 -quart saucepan, heat oil over low heat.  Add scallions and cook, stirring constantly, until they are soft but not brown, about 2 minutes.  Stir in garlic and cook another 30 seconds. 

Add potatoes and 1 cup of broth.  Cook until potatoes are barely tender, about 4 minutes.

Add the remaining broth, 1 cup water, asparagus,and zucchini.  Bring to a boil over medium heat.  Turn the heat to low and cook, partially covered, until vegetables are tender, about 12 to 15 minutes .

Stir in thyme and season with salt and pepper.  (Soup can be made up to 3 hours before serving.  Reheat over low heat.)

Ladle into individual bowls and serve.

Note:

If thin asparagus spears are unavailable, you can use medium-size ones but they must be peeled with a vegetable peeler from base to spear, leaving tips intact, before cutting into i-inch pieces.

Per serving:

Calories 140           Cholesterol 0 mg

Fat 6 grams             Sodium 237 mg.

Cookbook:

Lean Italian Cooking by Anne Casale,  c  1994.

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