This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was the perfect soup to enjoy over Easter weekend (which wasn’t exactly spring-like but at least it wasn’t snowing… hey, we take what we can get in this era of odd weather…).
This calls for green veggies – asparagus and zucchini are suggested – but it wasn’t quite asparagus season and I had a ton of green beans so I went with beans and zucchini and it was delicious (and green! Was worried that it might not be as vibrant but I needn’t have worried…). With garlic, leeks and shallots, it’s got all the lovely aromatics you want in your soup and basil brings brightness to both the soup and the topping (Greek yoghurt, basil and some lime zest + juice).
A soup I’ll remember this spring and summer to use up bits and bobs of green veggies! Every now and then I do a sweep of my vegetable drawer to make soup and some iterations are better than others. This one will be a repeat!
Get the recipe for Dorie Greenspan’s Green as Spring Soup on page 80 of Everyday Dorie.
Buy Everyday Dorie and join us cooking our way through the book!
Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
monthly newsletter signup!
MY BOOK! In the French kitchen with kids is out now! Click here for order details.