Recipe: Celebrate spring with a super green soup of asparagus, spinach, leeks, and peas
Serves 6
The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds
1½ pounds fresh asparagus, well rinsed
4 cups chicken stock
4 cups water
Salt and pepper, to taste
2 tablespoons olive oil
2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand
2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks
3 ounces baby spinach
1 cup frozen peas
Juice of 1/2 lemon, or more to taste
Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan.
2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned.
3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside.
4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes.
5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends.
6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife.
7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green.
8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts.
9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like.
10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds.
Sally Pasley Vargas
Serves 6
The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs.
¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish)
1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan.
2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned.
3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside.
4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes.
5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends.
6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife.
7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green.
8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts.
9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like.
10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Boston Globe
13-05-2025
- Boston Globe
Recipe: Celebrate spring with a super green soup of asparagus, spinach, leeks, and peas
Serves 6 The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned. 3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside. 4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes. 5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends. 6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife. 7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green. 8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts. 9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. 10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas Serves 6 The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from the woody ends of the asparagus. Saute leeks in olive oil, add potatoes, and the stock, and simmer until tender. Then the colorful green trio goes into the pot, and it all winds up in a blender to turn it into a smooth, creamy soup without any cream. Sprinkle bowls with crunchy toasted almonds and a few snipped fresh herbs. ¼ cup sliced almonds 1½ pounds fresh asparagus, well rinsed 4 cups chicken stock 4 cups water Salt and pepper, to taste 2 tablespoons olive oil 2 large leeks, white and green parts, halved lengthwise, thinly sliced, and well rinsed to remove sand 2 medium Yukon Gold or other yellow potatoes, peeled and cut into 1-inch chunks 3 ounces baby spinach 1 cup frozen peas Juice of 1/2 lemon, or more to taste Handful chives or dill fronds, snipped or coarsely chopped (for garnish) 1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned. 3. Snap off the woody ends of the asparagus spears; set aside. Slice the trimmed spears into 2-inch pieces; set aside. 4. Slice the asparagus ends into 2-inch pieces. Transfer them to a large saucepan. Add the stock, water, and a large pinch of salt. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 25 minutes. 5. In a soup pot over medium heat, heat the oil. Add the leeks and cook, stirring often, for 5 minutes, or until they soften but do not brown. Set a colander over the pot. Pour the asparagus stock through the colander into the pot. Discard the woody ends. 6. Add the potatoes to the pot. Turn the heat to medium-high. Bring the liquid to a boil, lower the heat, and simmer for 12 to 15 minutes, or until the potatoes are tender when pierced with the tip of a knife. 7. Stir in the reserved asparagus tops. Return to a simmer and cook for 3 minutes, or until they are tender but still bright green. 8. Remove the pot from the heat. Add the spinach and peas. Stir for 1 minute, or until the spinach wilts. 9. In a blender, puree the soup in batches until smooth. Stir in the lemon juice, and a pinch each of salt and pepper. Return the soup to the pot and bring to a simmer. Taste for seasoning and add more lemon juice, salt, or pepper, if you like. 10. Ladle the soup into bowls and sprinkle with chives or dill and toasted almonds. Sally Pasley Vargas
Epoch Times
01-05-2025
- Epoch Times
Brunch on Potato Crust Quiche With Spinach, Feta, and Bacon
Brunch can be tough for those who are wheat-free because so many favorite breakfast foods—pancakes, waffles, French toast, and avocado toast—are made with flour or bread. Enter the potato crust quiche, a gluten-free take on the popular French tart filled with creamy custard and studded with any number of cheeses, meats, and vegetables. Made with smashed baby Yukon Gold potatoes instead of a traditional pastry crust, the vegetarian crust is both easy to pull together and makes the dish a little heartier than an everyday pie crust. Because it's crispier, a potato crust also adds more textural interest to the dish. This recipe is extremely adaptable to personal tastes or whatever ingredients need to be cleaned out of your refrigerator's crisper or happen to be on sale. If, for instance, you don't like feta, use Swiss or cheddar cheese to bind the filling instead. You can also ditch the bacon for a custard packed with ham, chorizo, or any other sausage. For a meat-free quiche, stir in any favorite chopped vegetable—think fresh mushrooms, bell peppers, zucchini, or fresh or sun-dried tomatoes. Related Stories 12/31/2024 10/26/2023 Looking to be even more creative? You also can play around with the herbs and spices, adding more or less, changing them up or leaving them out altogether, save for the salt. My husband, for instance, was not a fan of the fresh dill I added to the filling. Or as he put it, 'What was that?' Leftovers can be reheated, covered in foil, until warm in a 350 degree F oven. You also can reheat quiche pieces in a skillet or air fryer. This recipe is extremely adaptable to personal tastes or whatever ingredients need to be cleaned out of your refrigerator's crisper or happen to be on sale. Gretchen McKay/Pittsburgh Post-Gazette/TNS Potato Crust Quiche with Spinach, Feta, and Bacon Serves 6-8 PG tested 2 1/2pounds baby Yukon gold potatoes, scrubbed 2 tablespoons, plus 2 1/2 teaspoons kosher salt, divided 4 tablespoons extra-virgin olive oil, divided 1 small Vidalia onion, chopped (about 1 cup) 12-ounce package frozen chopped spinach, thawed, drained and squeezed dry 6-ounce package crumbled garlic and herb feta (about 1 cup) 6 slices cooked bacon, crumbled 8 large eggs, lightly whipped 1/2 cup heavy whipping cream 1 generous tablespoon chopped fresh dill, plus more for garnish 1 generous tablespoon chopped fresh mint, plus more for garnish Preheat oven to 400 degrees F. Position rack in lower third of oven. Combine potatoes, 2 tablespoons salt and enough cold water to cover by 1 inch in a large saucepan. Bring to a boil over high heat, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are fork-tender, about 25-30 minutes. Drain well and pat dry with paper towels. Generously brush a 10-inch cast-iron skillet evenly with 2 tablespoons oil. Place drained potatoes in an even layer in skillet. Using a flat-bottom measuring cup, smash potatoes firmly into the bottom, then press over bottom and about 1 1/2-inch up sides of skillet. Use a spoon or small offset spatula to evenly spread potatoes, smoothing and patching any holes or thin spots as needed. Brush potato crust evenly with 1 tablespoon oil and sprinkle evenly with 1 teaspoon salt. Bake potato crust until edges are golden brown and slightly crisp and center is lightly golden, 35-40 minutes. While crust bakes, heat remaining 1 tablespoon oil in a separate medium skillet over medium. Add onions and cook, stirring frequently until very soft and tender, 5-7 minutes. Remove from heat and stir in spinach and crumbled until evenly combined. Set aside. Remove skillet from oven. Sprinkle half of the feta (about 1/2 cup) in an even layer over bottom of potato crust. Top evenly with spinach mixture followed by remaining half of feta. Whisk together eggs, cream, dill, mint, and remaining 1 1/2 teaspoons salt in a large bowl until well combined, about 30 seconds. Pour egg mixture over filling in skillet, spreading into an even layer, if needed. Carefully transfer to oven using kitchen mitts. Bake until filling is set and a paring knife inserted in center comes out clean, 20-25 minutes, loosely covering edges with aluminum foil to prevent overbrowning if needed. Let cool slightly on a wire rack before serving, about 20 minutes. Serve garnished with more dill and mint, if desired. Instead of pastry, the crust for this cheesy springtime quiche is made with baby Yukon gold potatoes. Gretchen McKay/Pittsburgh Post-Gazette/TNS Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Boston Globe
22-04-2025
- Boston Globe
Recipe: Roll pizza dough into thin, crunchy crackers and top with potato and prosciutto for aperitifs or dinner
Pizza Crackers with Potato and Prosciutto Sally Pasley Vargas for The Boston Globe Serves 4 as dinner or 8 cut into pieces These thin, elongated flatbreads, which we're calling pizza crackers, topped with potato and prosciutto, are inspired by Italian lingue pizzas (lingue means ''tongue'' in Italian). They're ideal for snacking, a light lunch, or serving with an aperitif. Although the pizzas are sometimes made with a simple dough of flour, water, and salt, and brushed with a light layer of tomato sauce, this homemade overnight pizza dough (with yeast) has a lot more flavor. Just mix the ingredients and set the dough aside at room temperature to rise for 8 to 12 hours. No kneading or heavy lifting necessary. You can also buy a one-pound piece of dough at the market. The keyword here is thin. Roll the dough thinly, slice potatoes and shallots thinly on a mandoline or take your time and slice them thinly with a sharp chef's knife. Prosciutto, of course, comes thinly sliced. They all go onto the long pieces of dough with a little olive oil, baked on a low shelf in the oven (you can use a pizza stone if you have one), and then briefly crisped under the broiler to char the edges a little. The crackly pizzas are crunchy, salty, and irresistible. DOUGH 2½ cups flour 1 teaspoon fine sea salt ¼ teaspoon instant yeast (not rapid rise) ¾ cup water 2 tablespoons olive oil 1. In a bowl, mix the flour, salt, and yeast until blended. Make a well in the center and add the water and olive oil. Mix with your hands or a rubber spatula until thoroughly combined. 2. Cover the bowl with plastic wrap and set aside at room temperature to rise for 8 to 12 hours, or until at least doubled in bulk. TOPPING Extra flour (for sprinkling) ¼ cup olive oil, or more if needed 2 medium Yukon Gold or other yellow potatoes, thinly sliced on a mandoline or with a chef's knife (keep slices in a bowl of water) Flaky sea salt (for sprinkling) 2 large shallots, thinly sliced on a mandoline or with a chef's knife 4 ounces prosciutto, torn into pieces Black pepper, to taste 4 sprigs fresh rosemary, leaves removed 1. Line 2 rimmed baking sheets with parchment paper. Position an oven rack 6 inches from the broiler element. Set another oven rack at the lowest position. If you have a baking stone, place it on the bottom rack. Set the oven at 500 degrees. 2. Turn the dough out onto a floured work counter. Divide it into 4 equal pieces. Dimple the pieces with your fingertips to flatten them into an oblong shape. Cover with a kitchen towel and leave to rest for 10 minutes. 3. Use a rolling pin to roll each piece of dough into a 12-by-5-inch oblong. The dough should be almost transparent. If it snaps back, set it aside for a few minutes to rest, then roll again. Place 2 pieces on each baking sheet and brush with oil. 4. Spread a clean kitchen towel on the counter. With your hands, lift the potatoes out of the water and spread them on the towel. Cover them with another towel and pat dry. Divide the potatoes among the 4 pieces of dough, overlapping the slices. Sprinkle with olive oil and a few pinches of flaky salt. 5. Spread the shallots on top, then add the prosciutto. Sprinkle with more olive oil and sprinkle with black pepper. 6. Bake 1 sheet of the pizzas at a time. Place a sheet on the lowest oven rack. Bake for 15 minutes. Turn on the broiler. Set the sheet on the top oven rack and broil for 1 to 1 1/2 minutes, watching them carefully, or until the potato edges are a little charred and the prosciutto is crispy. Remove the pan from the oven. Turn the oven down to 500 degrees and bake the other sheet in the same way. 7. Sprinkle the pizzas with rosemary. Serve 1 per person or cut each pizza into 4 slices to serve 8 as an hors d'oeuvre or appetizer. Sally Pasley Vargas Serves 4 as dinner or 8 cut into pieces These thin, elongated flatbreads, which we're calling pizza crackers, topped with potato and prosciutto, are inspired by Italian lingue pizzas (lingue means ''tongue'' in Italian). They're ideal for snacking, a light lunch, or serving with an aperitif. Although the pizzas are sometimes made with a simple dough of flour, water, and salt, and brushed with a light layer of tomato sauce, this homemade overnight pizza dough (with yeast) has a lot more flavor. Just mix the ingredients and set the dough aside at room temperature to rise for 8 to 12 hours. No kneading or heavy lifting necessary. You can also buy a one-pound piece of dough at the market. The keyword here is thin. Roll the dough thinly, slice potatoes and shallots thinly on a mandoline or take your time and slice them thinly with a sharp chef's knife. Prosciutto, of course, comes thinly sliced. They all go onto the long pieces of dough with a little olive oil, baked on a low shelf in the oven (you can use a pizza stone if you have one), and then briefly crisped under the broiler to char the edges a little. The crackly pizzas are crunchy, salty, and irresistible. DOUGH 2½ cups flour 1 teaspoon fine sea salt ¼ teaspoon instant yeast (not rapid rise) ¾ cup water 2 tablespoons olive oil 1. In a bowl, mix the flour, salt, and yeast until blended. Make a well in the center and add the water and olive oil. Mix with your hands or a rubber spatula until thoroughly combined. 2. Cover the bowl with plastic wrap and set aside at room temperature to rise for 8 to 12 hours, or until at least doubled in bulk. TOPPING Extra flour (for sprinkling) ¼ cup olive oil, or more if needed 2 medium Yukon Gold or other yellow potatoes, thinly sliced on a mandoline or with a chef's knife (keep slices in a bowl of water) Flaky sea salt (for sprinkling) 2 large shallots, thinly sliced on a mandoline or with a chef's knife 4 ounces prosciutto, torn into pieces Black pepper, to taste 4 sprigs fresh rosemary, leaves removed 1. Line 2 rimmed baking sheets with parchment paper. Position an oven rack 6 inches from the broiler element. Set another oven rack at the lowest position. If you have a baking stone, place it on the bottom rack. Set the oven at 500 degrees. 2. Turn the dough out onto a floured work counter. Divide it into 4 equal pieces. Dimple the pieces with your fingertips to flatten them into an oblong shape. Cover with a kitchen towel and leave to rest for 10 minutes. 3. Use a rolling pin to roll each piece of dough into a 12-by-5-inch oblong. The dough should be almost transparent. If it snaps back, set it aside for a few minutes to rest, then roll again. Place 2 pieces on each baking sheet and brush with oil. 4. Spread a clean kitchen towel on the counter. With your hands, lift the potatoes out of the water and spread them on the towel. Cover them with another towel and pat dry. Divide the potatoes among the 4 pieces of dough, overlapping the slices. Sprinkle with olive oil and a few pinches of flaky salt. 5. Spread the shallots on top, then add the prosciutto. Sprinkle with more olive oil and sprinkle with black pepper. 6. Bake 1 sheet of the pizzas at a time. Place a sheet on the lowest oven rack. Bake for 15 minutes. Turn on the broiler. Set the sheet on the top oven rack and broil for 1 to 1 1/2 minutes, watching them carefully, or until the potato edges are a little charred and the prosciutto is crispy. Remove the pan from the oven. Turn the oven down to 500 degrees and bake the other sheet in the same way. 7. Sprinkle the pizzas with rosemary. Serve 1 per person or cut each pizza into 4 slices to serve 8 as an hors d'oeuvre or appetizer. Sally Pasley Vargas
