SPRING GREEN SOUP

Serves 4

This brightly colored soup is delicate but flavorful and a snap to make. It’s good both warm and chilled. For a vegan version, use cashew milk instead of yogurt.

Ingredients

2 tablespoons extra-virgin olive oil

1 leek, white and light green parts only, thinly sliced

1 teaspoon sea salt

3 cups Vegetable Stock (page 125) or storebought vegetable broth

2 cups or ½ bag (about 4 ½ ounces) tightly packed baby spinach or prepacked spinach

2 cups (10 ounces) frozen green peas, thawed

Instructions

1 cup plain Greek yogurt, crème fraîche, or cashew milk

¼ cup chopped fresh flat-leaf parsley leaves

1 tablespoon coarsely chopped fresh spearmint

1 teaspoon lemon juice

1 tablespoon chopped fresh chives

1. Heat the oil in a soup pot over medium heat, add the leeks and ¼ teaspoon of salt, and sauté for 3 to 4 minutes until just tender and wilted. Add the broth and bring to a slow boil. Turn off the heat and stir in the spinach and peas.

2. Carefully transfer the hot soup to a blender. (Or, better, use an immersion blender right in the pot.) Add the yogurt, parsley, spearmint, remaining salt, and lemon juice. Blend on high speed until the soup is very smooth.

3. To serve, garnish each bowl with chopped chives. Serve warm, at room temperature, or cold.