This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal.
If served within minutes of preparation, it’s a bright, vivid green. We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.
- 2 Tablespoons Olive Oil
- 2 bunches Scallions (including half of the greens), coarsely chopped
- 1 small Onion, thinly sliced
- 3 Carrots, thinly sliced
- 1 Celery Stalk, thinly sliced
- 1 Tablespoons chopped Marjoram or Basil (or 1 tsp. dried)
- 10 Parsley Springs, chopped
- 1 large bunch Spinach, stems removed
- 1 cup Peas, fresh or frozen
- ¾ teaspoon Salt
- Freshly Ground Pepper
- Lemon Juice, to taste
- Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and ½ cup water. Cover and simmer for 5 minutes.
- Add 5½ cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
- Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
- Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
- Taste for salt, season with pepper, and stir in at least ½ teaspoon lemon juice to “bring up the flavors” (as Madison puts it).
- Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms.
Update 6-28-10: Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire).