Recipe of the Week: Anne Livingston’s Spring Soup

A bright and nourishing soup that's as pretty as the season

By Jaclyn Norton April 21, 2015

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I can feel it. I can practically taste it. The sunshine is so close to being here to stay. As we eagerly bid our final adieus to winter (or simply, rain) it seems like we’re pulling out all stops to make these sun-filled days stay for good: trips to the beach, sun-soaked patio happy hours, long walks around town. Perhaps, if we not only take to eating spring-like food, but also dishes that look just as fresh, this, too, will help with the transition process.

Thus, I couldn’t pass up this recipe by Seattle-based cook, photographer, food stylist, recipe developer and blogger Anne Livingston. The sheer beauty of her Spring Soup is enough to want it in your bowl. Plus, she says it’s loaded with all things good for you: leafy greens, produce like radishes, asparagus, and bamboo shoots, acidic and sour crops (like citrus, vinegars, pickles and kimchi) and anything young (mung bean sprouts, baby carrots or beets.) An added bonus to green eating this time of year?

“According to both traditional Chinese medicine and Ayurvedic principles, now’s the time to be extra nice to your liver and gall bladder after a long winter of heavy comfort foods and hibernating,” Livingston says. Have fun experimenting with different produce on hand, and hopefully enjoying it with a cold bevie and side of sunshine.

Serves 4 | Start to finish: 15 minutes

INGREDIENTS:

  • About 1 pound green vegetables, such as trimmed asparagus, spinach, chard, or broccoli
  • 1/4 cup chopped onion, scallion, or shallot
  • 2 cups stock, preferably homemade
  • 1 cup assorted herbs, such as parsley, chives, dill, mint, and a few dandelion leaves
  • 1/4 cup cream
  • 1/4 cup yogurt or crème fraîche, plus more for garnish
  • Sea salt, to taste

 

DIRECTIONS:

  1. Cook the vegetables and onion with the stock for about 10 minutes over medium heat, or until just cooked and still bright green.
  2. Place the fresh herbs, cream, and yogurt into a blender, and pour the stock and vegetables over the top. Place the lid on the blender, remove the inner “plug” to allow steam to escape during blending, and cover the hole with a kitchen towel to avoid splattering. Blend until completely smooth.
  3. Pour into bowls and garnish with edible flowers and more yogurt or crème fraîche. 

 

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