Because man cannot live by sweets alone, I thought it would be good to take a little break from all of the sugar here at Ryan Bakes in favor of the savory, for just a little bit anyway. I have been doing marathon baking for some events for the past week or so and I'm a little sugared-out at the moment. Besides, just in case you all were wondering, hubby and I do not exist on a diet of baked goods during our normal lives. We do try to eat a balanced diet including things such as this delicious soup!
Green Goddess Soup-- isn't that a great name? This is a soup that is good for you but doesn't taste like it-- the best kinds of recipes in my book. This soup contains asparagus, spinach and watercress simmered in chicken broth and is pureed at the end into a creamy smooth soup. It is so full of flavor AND vegetables and you would swear there was cream in this soup but there's not. In fact the recipe only calls for a little bit of butter to saute the onion, garlic, and celery that gives this soup so much flavor and that really is the only fat in the whole thing! Its also very easy to make. Once you've sauted the vegetables you simmer the asparagus and spinach in chicken broth for about an hour and then puree. You can even make this in the crock pot. I love this soup!
(Makes 8 to 10 servings)
2 Tbs. unsalted butter
1/2 cup chopped yellow onion
1/2 small celery stalk, chopped
3 garlic cloves, chopped
20 to 30 asparagus spears, bottom ends removed
1 large handful fresh watercress
One 5-ounce bag fresh spinach
8 cups chicken stock, I used low sodium
salt and pepper to taste
1. Heat the butter in a dutch oven or stock pot over low heat. Add the onions, celery, and garlic and saute until the vegetables have softened, about 5 minutes (take care not to burn them).
2. Combine the sauteed vegetables, asparagus, watercress, spinach, and stock. Cover and cook over medium heat for 1 hour.
3. Carefully ladle the soup into a blender or a food processor in batches if necessary, and puree until smooth. Then add salt and pepper to taste, and serve.
Slow cooker instructions: Place the sauteed vegetables and the rest of the ingredients (except the salt and pepper) in a slow cooker set to low heat and cook for 3 to 6 hours. Puree and season as described.
Adapted from Alice's Tea Cup