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.
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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.
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Green beans, thanks for the reminder!
Whipped out a lively Sauvignon Blanc (this particular one from Ontario) to pair with this, which went beautifully with herbal notes.
Good to know that green beans add to the green color as well.
Delicious and so easy, I loved it.
such a great color! i liked how this could be messed with a bit, too. all the green stuff is good!
Wow your coloring is fabulous !! Yes, this was lovely and a great way to use up those bits and bobs 🙂 Happy Spring !
Nice to know that most green veggies will work! Yes, this soup was delicious. (Happy Birthday, Mardi. Hope you had a fun birthday weekend.)
Good to know you can make substitutions! This was soooo good!!
ooh interesting twist with the green beans!