Spring Tonic Soup

March 22, 2010

Spring Tonic Soup

Sara Jones, Tucson CSA

The greens in this recipe are great for helping our systems adjust
to the changing season. This brothy soup is light and refreshing,
but you can make it more substantial by adding a can of white
beans, and sour cream or yogurt.

1 large carrot, diced small
1/4 cup white rice
3 cloves garlic or 1 bulb green garlic, minced
1 large handful sorrel, cleaned and roughly chopped
2 large handfuls endive or dandelion greens, cleaned and roughly chopped
3 chard stems, chopped
1 ½ quarts vegetable broth
2 hardboiled eggs, finely chopped, to garnish
Salt and pepper, to taste
Olive oil, to drizzle over individual servings

Bring vegetable broth to a simmer over medium high heat and
add carrots, chard stems, garlic and rice. Cook for about 10
minutes and add endive. Cook an additional 5 minutes, then add
sorrel and continue cooking for 3 more minutes. Add salt and
pepper to taste and serve. Garnish each bowl with a sprinkling
of chopped eggs and a drizzle of olive oil.

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