Green Spring soup of spinach, lettuce and sorrel (or gongura)

Soups can be very simple yet very healthy and delicious. This is one of those soups.

This is a healthy soup of mixed greens that pops with flavours. The spinach adds an earthy touch and the sorrel/gongura leaves add a tart flavour that freshens the soup and shines. I loved the flavours and the accents of the herbs, with a slice of toasted bread, this was a very nice and light dinner. Most importantly, this is one of those soups you can put together in about 30 minutes to great effect.

This is a wonderful cookbook that specializes in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece.

For more wonderful soup recipes from this cookbook, click here.

Ingredients:

2 tablespoons butter

1 large leek, washed well, halved and thinly sliced

2 small potatoes, peeled and cubed into small bits

2 cloves garlic, minced

4 cups spinach, well washed and stems removed

4 cups lettuce, washed well and tough stems removed

2 cups sorrel, or gongura, well washed and all stems removed

2 tablespoons parsley, or 1 tablespoon dried

2 tablespoons basil, or 1 tablespoon dried

1 tablespoon tarragon or 1/2 tablespoon dried

Salt, to taste

1 teaspoon pepper

5-6 cups water, vegetable stock or chicken stock

1/2 cup cream or milk (leave out for vegan version)

Juice of 1 lemon or 1/2 lime

Herbs minced to garnish

Lime wedges to garnish

Croutons

Heat the butter in a stock pot on medium heat and add the leeks, potatoes and garlic. Cook till soft but not coloured, about 4-5 minutes taking care not to brown the mix.

Add the spinach, lettuce, sorrel or gongura, parsley, basil, tarragon, salt, pepper and water and bring to a boil. Turn down the heat and simmer gently for 25-30 minutes. Check that the potatoes are soft and disintegrating. Cool. Add the cream or milk.

Purée the soup using a hand blender or in a regular blender till very smooth. The soup should have a thick consistency, that of a light cream. Add the lemon or lime juice and taste for salt and tartness. For a professional version, pass through a medium sieve strainer to remove fibres from the leaves that are not puréed, and work with a rubber spatula to extract all the liquids.

Serve, in bowls heated well with a garnish of fresh herbs, a lime wedge and croutons if desired, or toast on the side.