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Spring-Greens Soup
Credit:
Paola + Murray
Recipe Summary
prep: 55 mins
total: 1 hr 15 mins
Yield: Makes 8 cups
Ingredients
Ingredient Checklist
1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
2 thyme sprigs
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or vegetable broth
4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
1 pound English peas, shelled (1 1/2 cups)
3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
2 cups packed watercress or sorrel
Micro amaranth or other microgreens, for serving (optional)
Cook's Notes
This soup has shelled and peeled favas, trimmed and sliced snap and snow peas, and shelled English peas, but if you can find only one or two kinds, that’s fine—just use a total of 4 1/2 cups in all.To amp up the spring-pea flavor, throw the pods (after shelling) in a pot with the broth and simmer for 20 minutes before straining and using it.
Gallery
Spring-Greens Soup
Credit:
Paola + Murray
Recipe Summary
prep: 55 mins
total: 1 hr 15 mins
Yield: Makes 8 cups
Gallery
Spring-Greens Soup
Credit:
Paola + Murray
Spring-Greens Soup
Credit:
Paola + Murray
Spring-Greens Soup
Recipe Summary
prep: 55 mins
total: 1 hr 15 mins
Yield: Makes 8 cups
Recipe Summary
prep: 55 mins
total: 1 hr 15 mins
Yield: Makes 8 cups
prep: 55 mins
total: 1 hr 15 mins
prep:
55 mins
total:
1 hr 15 mins
Yield: Makes 8 cups
Makes 8 cups
Ingredients
Ingredients
- 1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large shallot, thinly sliced (1/2 cup)
- 2 cloves garlic, thinly sliced (1 tablespoon)
- 1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
- 2 thyme sprigs
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken or vegetable broth
- 4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
- 1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
- 1 pound English peas, shelled (1 1/2 cups)
- 3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
- 3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
- 2 cups packed watercress or sorrel
- Micro amaranth or other microgreens, for serving (optional)
Directions
Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.
Cook's Notes
This soup has shelled and peeled favas, trimmed and sliced snap and snow peas, and shelled English peas, but if you can find only one or two kinds, that’s fine—just use a total of 4 1/2 cups in all.To amp up the spring-pea flavor, throw the pods (after shelling) in a pot with the broth and simmer for 20 minutes before straining and using it.
Cook’s Notes
This soup has shelled and peeled favas, trimmed and sliced snap and snow peas, and shelled English peas, but if you can find only one or two kinds, that’s fine—just use a total of 4 1/2 cups in all.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spring-Greens Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Spring-Greens Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
