Soup of the Fortnight: Green!
In honor of spring finally springing in my hometown, and also Arbor Day (April 28) and Green Day (no, not the band — Japan’s Midori no hi, April 29), let’s investigate all manner of green soups.
Here are a few I came up with, off the top of my head:
– cucumber gazpacho
– new mexico green chile soup
– avocado soup
– pea soup (fresh spring peas or split peas)
– posole verde
– cream of asparagus
– fava bean & artichoke
– herb soups like sorrel, watercress, etc.
– cream of spinach or broccoli
You could even do a chilled melon dessert soup.
But, in the end, I decided to make my friend Jan’s Creamy
Pea, Lettuce & Leek Soup with Lemon Crème Fraiche and Chive Oil.
Not only did I forget to take a photo, but neither did anyone at the Seattle party where this soup made its debut… so I can’t even poach one! Trust me, it was gorgeous. I’m so glad I was making it for a dinner party, or I might not have bothered with the creme fraiche or the chive oil — and they definitely made the dish much better.
