Mustard Greens, Spinach and Spring Vegetable Soup: Seasonal Chef Recipe

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Mustard greens and Spring vegetables are making their way to the markets. Vivrant green colors scream Spring and make the most delicious soups. This recipe was adapted from a favorite cookbook of mine Love Soup by Anna Thomas. I pretty much stayed true to her quantities only swapping out a few of the ingredients, specifically the sorrel for mustard greens, and adjusting the garnish. Give this spring vegetable soup a try, it’s easy and quite tasty. Click this link: to read more about Mustard Greens by our Seasonal ChefMaria Reina.

Mustard Green, Spinach and Spring Vegetable Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 to 6 servings

Mustard greens have bright spicy bite, reminiscent of Chinese mustard. Combined with asparagus and spinach you will end up with a wondering Spring soup.

Ingredients

  • 1 lb spring onions, bulb and light green part separated from the dark green
  • 2 tablespoons of extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 1/4 cup fennel (anise), 1/2" dice (see note), about 8 oz
  • 2 cups asparagus, 1" pieces, about 8 oz
  • 1 garlic clove, smashed
  • 1 small bunch of mustard greens, 8 oz after de-stemming
  • 6 oz spinach
  • 3 cups water
  • 3 tablespoons of arborio rice
  • 3 cups vegetable stock
  • 3/4 cup packed mint leaves
  • Feta Cheese

Instructions

  1. Separate the white and pale green part of the spring onion. Chop into 1" pieces and sauté with olive oil and a pinch of salt and pepper. Cook for 10 minutes until golden brown.
  2. Chop the dark green parts of the onion and set aside. You should have about 2 loosely packed cups.
  3. Prep the veggies: Remove the tough outer layers of the fennel, to reveal the tender inner part. Chop into 1/4 " dice. Reserve the fronds. Chop the asparagus and smash the garlic. Set aside.
  4. Prep the greens: Roughly chop the mustard greens and spinach.
  5. After the onion takes on a nice golden color add the water and turn up the heat. Add the vegetables, greens and rice. Bring to a boil, add the stock, 2 teaspoons of salt and 1 teaspoon of pepper. Lower the heat to a simmer and cover. Cook for about 15 minutes.
  6. Remove the lid, turn off the heat and mix in the mint. Let the pot cool for 5 minutes.
  7. With an immersion blender puree the soup. Taste for seasoning and add salt and pepper as needed.
  8. Garnish with crumbled feta and fennel fronds.

Notes

If you start with a bulb of fennel that this about 1 1/4 lbs, you will have what you need for the recipe. After removing the tough outer layers you should have about 1/2 lb a perfect amount for this recipe.

http://food.lohudblogs.com/2014/04/23/mustard-greens-spring-vegetable-soup/

Mustard Greens, Spinach and Spring Vegetable Soup: Seasonal Chef Recipe
Serves 6-8

Ingredients

1 lb spring onions, bulb and light green part separated from the dark green
2 tablespoons of extra virgin olive oil
Kosher salt
Ground black pepper
1 1/4 cup fennel, 1/2″ dice (see note), about 8 oz
2 cups asparagus, 1″ pieces, about 8 oz
1 garlic clove, smashed
1 small bunch of mustard greens, 8 oz after de-stemming
6 oz spinach
3 cups water
3 tablespoons of arborio rice
3 cups vegetable stock
3/4 cup packed mint leaves
Feta Cheese

Instructions

1. Separate the white and pale green part of the spring onion. Chop into 1″ pieces and sauté with olive oil and a pinch of salt and pepper. Cook for 10 minutes until golden brown.
2. Chop the dark green parts of the onion and set aside. You should have about 2 cups.
3. Prep the veggies: Remove the tough outer layers of the fennel, to reveal the tender inner part.Chop into 1/4 ” dice. Reserve the fronds. Chop the asparagus and smash the garlic. Set aside.
Prep the greens: Roughly chop the mustard greens and spinach.
4. After the onion takes on a nice golden color add the water and turn up the heat. Add the vegetables, greens and rice. Bring to a boil, add the stock, 2 teaspoons of salt and 1 teaspoon of pepper. Lower the heat to a simmer and cover. Cook for about 15 minutes.
5. Remove the lid, turn off the heat and mix in the mint. Let the pot cool for 5 minutes.
6. With an immersion blender puree the soup. Taste for seasoning and add salt and pepper as needed.
7. Garnish with crumbled feta and fennel fronds.

Notes:

You will start with a bulb of fennel at this about 1 1/4 lbs. After removing the tough outer layers you should have about 1/2 lb, the perfect amount for this recipe.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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