Spring Greens Soup

Use spring's healthy green vegetables in this satisfying soup.

I could make this post very brief by writing: Go to the farmers market. Buy the freshest spring green vegetables you can find, from asparagus to nettles. Toss in a pot. Make soup.

But I'm guessing a few of you may want more guidance. But the point is, you can toy with what goes into the pot depending on what you can find. It'll be delicious no matter. Make it completely vegetarian by subbing vegetable stock for the chicken stock. I like the extra flavor the chicken stock adds.

Spring Greens Soup
makes 6-8 servings

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 white or yellow onion, diced
3 garlic cloves, peeled and smashed
2 bunches of asparagus, tough ends trimmed, cut into 2-inch pieces
1 bunch of ramps*, cleaned and chopped
1 bunch of stinging nettles*, roughly chopped using plastic gloves!
3-4 Swiss chard leaves, roughly chopped
4 cups chicken stock
3 cups water
1/4 cup cream
salt and pepper to taste

to garnish: diced chives, freshly grated parmesan

* If you can't find ramps or nettles, no problem. Just leave them out and add in more of the other vegetables.

In a large pot over medium-high heat, add the olive oil and butter. When the butter has melted and started to foam, add the onion and garlic and cook for 3-4 minutes, stirring occasionally. Add the asparagus, ramps and about 1/2 teaspoon of salt, and stir to combine.

Add the chicken stock and water and bring to a simmer. Carefully add the stinging nettles to the pot (don't let them touch your skin!) along with the chard. Let the soup simmer for 10-15 minutes.

Working in batches with a blender or using an immersion blender, puree the soup. Return to a large pot over medium heat and stir in the cream. Taste and add salt and pepper to your liking.

Garnish with chives and parmesan cheese.