We had a quarter bag of snap peas, a full bag of the small French green beans and a box of spinach in the freezer, along with some really fine homemade chicken stock. So I came up with this soup recipe, and it turned out really well. I'm sure the main ingredients can be fooled with, depending on what's available in the fridge, freezer and pantry. A nice garnish is thinly sliced lemon from the backyard crop; perhaps a small swirl of thinned sour cream or Mexican crema; or a snipping of fresh chive and/or dill. I'm going to add this one to my keeper list. Also, this is probably equally good served cold on a hot day to start an outdoor lunch or casual dinner.
PLUS
PLUS
EQUALS
PUREE OF SNAP PEA, GREEN BEAN & SPINACH SOUP
SAUTÉ 1 CHOPPED ONION AND 2 SLICED GARLIC CLOVES IN OLIVE OIL. SEASON WITH SALT AND PEPPER.
ADD TO THE ABOVE 1 10-OZ. THAWED, SQUEEZED-DRY PACK OF FROZEN SPINACH.
ADD TO THE ABOVE ABOUT 2 CUPS, APPROX., WHOLE SNAP PEAS.
ADD TO THE ABOVE ABOUT 3 CUPS SMALL GREEN BEANS.
ADD TO THE ABOVE 1 SMALL PEELED POTATO OR A COUPLE PEELED FINGERLINGS.
ADD TO THE ABOVE 2 CUPS WATER AND ABOUT 3 OR SO CUPS CHICKEN STOCK OR BROTH, ½ TEASPOON DILL WEED, ½ TEASPOON DRY TARRAGON.
SEASON AGAIN WITH SALT AND PEPPER. BRING TO A BOIL, RETURN TO A SIMMER. SIMMER 15 MINUTES.
PUREÉ IN BATCHES IN BLENDER. STRAIN IF DESIRED. CORRECT SEASONING WITH SALT AND PEPPER TO TASTE.
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