STYLE

Green vegetable soup delicious warm or chilled for spring lunch or dinner

05/16/2012 04:47 EDT | Updated 07/16/2012 05:12 EDT
This is a perfect soup to serve at a spring lunch or dinner. It’s light, tasty and has a vibrant green colour. Chill soup and add a little cream or yogurt to serve cold.

Spring Green Soup

15 ml (1 tbsp) butter

2 shallots, chopped

50 ml (1/4 cup) basmati rice

1.25 ml (5 cups) vegetable stock or ready-to-use broth

2 ml (1/2 tsp) salt

500 ml (2 cups) baby spinach

250 ml (1 cup) green peas (fresh or frozen)

1 head Boston lettuce, chopped

1 green onion, chopped

30 ml (2 tbsp) fresh mint, divided

60 ml (4 tbsp) creme fraiche

In a large pot, melt butter over medium heat. Add shallots and cook, stirring gently, until softened but not browned, about 4 minutes.

Add rice and stir for 1 minute. Add stock and salt and bring to a boil. Reduce heat and simmer, partially covered, until rice is tender, 10 to 12 minutes.

Stir in spinach, peas, lettuce and green onion and simmer until vegetables are wilted and soft, 2 to 3 minutes.

Remove from heat and let cool for a few minutes. In a blender, puree soup in batches until smooth. Return to saucepan and stir in 15 ml (1 tbsp) of the mint. Reheat over medium heat until steaming. Taste and adjust seasoning.

Serve in warmed bowls and garnish with creme fraiche and remaining mint.

Makes 4 servings.

Source: Created by Jane Rodmell for Toronto’s All The Best Fine Foods.

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