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Spring Vegetable Soup




Source of Recipe


Marla


List of Ingredients




Spring Vegetable Soup

2 olive oil
2 leeks; trimmed and diced
1/2 lb asparagus; cut in 1" pieces
1 c peas; freshly shelled
1 oz fresh sorrel or borage-leaves
kosher salt
2 water
1 lb fresh spinach
1 oz watercress; stemmed
ice
freshly ground Pepper
1/2 c ricotta cheese
extra virgin olive oil; for-drizzling




Recipe



Warm the 2 tablespoons of olive oil in a heavy, no reactive 6-quart saucepan
Add the leeks, asparagus, peas, sorrel and 2 teaspoons salt and cook until warmed
through. Add 1 cup of the water, cover and sweat the vegetables
over moderate heat until the water has evaporated, about 10 minutes.

Add the remaining 7 cups of water and bring to a boil. Reduce the heat and
simmer for 5 minutes. Increase the heat to high and add the spinach and watercress.
Cook, stirring to submerge the leaves, until wilted, about 2 minutes.

Transfer the soup to a bowl set in a larger bowl of ice. Stir the soup frequently
to chill it quickly and thoroughly. Once it is completely cold, pour
the soup into a blender and puree until smooth Season with salt and pepper.

To serve, gently reheat the soup. Spoon it into warmed soup plates or bowls.
Garnish each serving with 1 tablespoon of the ricotta and a drizzle of extra-virgin
olive oil and serve.