Wednesday, May 12, 2010

Good 'n Green Soup

Like so many of our dinners, I spontaneously created this recipe because of the particular combination of vegetables available in our fridge today. They all happened to be green. So what did I do? I chopped, added water, boiled, then blended! The result was super good, especially when served with a thick slice of garlic bread.

1 medium onion, diced
1 lb asparagus, ends trimmed, then diced
1 head broccoli, chopped
1 zucchini, chopped
3 large handfuls baby spinach
salt to taste
3 cloves garlic, minced
seasoning blend of choice
2 Tbsp flour
1/3 cup half-n-half or a little more, to taste
1/4 cup feta cheese
1/3 cup white cheddar cheese

Saute onion in olive oil until soft (3-5 minutes) in a large pot. Add asparagus, and saute for another 5 minutes. Add broccoli, zucchini, and spinach, and cook until spinach wilts. Pour in water until it comes to the same level as the vegetables. Add salt, garlic, and spices. Cover, bring to boil, and let simmer until all veggies are soft (about 10 minutes).

While veggies are simmering, put the flour in a small bowl. Add a little of the half-n-half to make a paste, then add the rest of the half-n-half and stir until smooth.

When veggies are soft, puree the mixture with a hand blender until it's slightly lumpy. Add the half-n-half mixture, and the feta and white cheddar cheese. Stir until well combined, and bring to a gentle boil to thicken. Remove from heat. Serve hot with crusty bread.

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