Fresh Green Spring Soup from Every Day Dorie - Cook the Book Fridays
Refreshing Green Spring Soup
Wow, is time flying by fast or what? I can't believe it is already May, which means it is time for another Cook the Book Fridays following Dorie Greenspan's Every Day Dorie Cookbook. This week brings us to page 80 and her Green-As-Spring Soup. I was seriously hoping that by the time I blogged this post I could confidently say that Spring has come & sprung here in Ottawa. Sadly, it seems to me that I have moved to a rainy city. I think I need to invest in a rain coat soon. Of course, after gathering all the items for this green soup last week at Farm Boy (which is apparently my newest obsession for purchasing veggies), I walked back into winter flurries and rain.
The recipe for Dorie's Green-As-Spring Soup uses many fresh veggies including a slim zucchini, 2 large stems of leek, fresh basil, garlic and shallot.
Next, 5 cups of chicken stock followed by sliced zucchini, asparagus and two sprigs of basil. I also added in a few pinches of salt at this point as the chicken stock I used was an organic no sodium one.
I loved how fresh this soup tasted. Plus it was rather hearty! Dan and I both had a bowl of soup and still had enough for soup the next day. The colour does change in vibrancy, but otherwise the taste is the same. Since I had made it in the instant pot to begin with, I could easily pour the blended soup back into the Instant Pot and set it on slow cooker mode until Dan came home from work. The soup (without the yogurt topping) would also be a great soup to serve for guests that are gluten or dairy free.
Dan also had his soup the next day with some sliced smoked cheddar. That was also super delicious. Overall, a great soup to have in the recipe banks. Plus, it really is a breeze to pull together. Go see how everyone else from Cook the Book Fridays thought about the soup here.