Spring Vegetable Soup

By Bellacucinam

Ingredients

• 2 tablespoons pure olive oil
• 2 small leeks, trimmed and diced
• 1/2 pound tender asparagus, cut into 1-inch pieces
• 1 cup freshly shelled young peas
• 1 ounce fresh sorrel or borage leaves
• Kosher salt
• 2 quarts water
• 1 pound fresh young spinach leaves
• 1 ounce watercress, stemmed
• Ice
• Freshly ground pepper
• 1/2 cup fresh ricotta cheese
• Extra-virgin olive oil, for drizzling

Details

Servings 8
Adapted from foodandwine.com

Preparation

Step 1

1.Warm the pure olive oil in a heavy, nonreactive 6-quart saucepan. Add the leeks, asparagus, peas, sorrel and 2 teaspoons salt and cook until warmed through. Add 1 cup of the water, cover and sweat the vegetables over moderate heat until the water has evaporated, about 10 minutes.

2.Add the remaining 7 cups of water and bring to a boil. Reduce the heat and simmer for 5 minutes. Increase the heat to high and add the spinach and watercress. Cook, stirring to submerge the leaves, until wilted, about 2 minutes.

3.Transfer the soup to a bowl set in a larger bowl of ice. Stir the soup frequently to chill it quickly and thoroughly. Once it is completely cold, pour the soup into a blender and puree until smooth. Season with salt and pepper.

4.To serve, gently reheat the soup. Spoon it into warmed soup plates or bowls. Garnish each serving with 1 tablespoon of the ricotta and a drizzle of extra-virgin olive oil and serve.