To cope with our first winter in Chicago, we are eating a lot of soups lately: butternut, potatoes, sweet peas, and my favorite one: the Green Soup. It brings me back to childhood in one sip, especially with a slice of bread spread with butter. I’m French, remember? I consider it my comfort food, although it contains no fat.
When you think about benefits, the Green Soup has them all: healthy, quick and very easy to cook, made with simple ingredients and it doesn’t require any technics. So hold your knife, set your cutting board and let’s chop!
Ingredients for 4 servings:
- 1 leek
- 2 medium size potatoes
- 1 zucchini
- 7 oz green asparagus
- 5 stem Italian parsley
- 4 cups of water
- 1 chicken stoke cube
- 1/2 cup of crème fraîche
- salt and pepper
- Pour the water into a large pan and add the chicken stoke cube.
- Wash carefully all the vegetables and parsley. Peel the potatoes and shop them into larges cubes. Cut the leek in large slices: even the green leaves will be used in this recipe. Trim the Italian parsley. Put together in the pan potatoes, leek and parsley. Cook medium for 10 minutes once it first boils.
- Meanwhile, cut the zucchini into cubes. Do not peel it. Cut the asparagus. You can use only the stem of the asparagus and keep the tips for a delicious asparagus risotto. Add the zucchini and asparagus in the pan and cook for another 10 minutes.
- Turn off heat. Pour the crème fraîche. It is a very expensive ingredient out of France. Therefore I replace it most of the time by heavy whipping cream. Just make sure that there is no thickening agent in the one you buy. In this particular recipe, you can also replace the crème fraîche by two wedges of The Laughing Cow Creamy Original Swiss. Add salt and pepper to your taste. Mix it with a hand blender, highest speed, until the soup is completely smooth. Supper is ready!
I always cook a bit more than needed and microwave it for the few next days.