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Celebrate Mother’s Day with Oldways

May 7, 2009

spring_vegetable_soup1

Today and tomorrow we will be posting healthy recipes for both you and your mother to enjoy on her special day! Check out Springtime Soup by Robin Kline, MS, RD which you can find in The Oldways Table:

This clever soup uses asparagus spears for full flavor and saves the pretty tips for a salad or garnish. The lemon, spinach and asparagus announce “Spring is here!” Serve this beautiful jade soup for dinner with crusty French bread.

Serves 2

1½ pounds asparagus, trimmed and peeled

1 tablespoon butter

1 medium onion, chopped

¼ cup long-grain rice

1 teaspoon fresh thyme leaves

¼ teaspoon freshly ground black pepper

3 cups chicken broth

¼ cup freshly squeezed lemon juice

4 ounces baby spinach leaves, trimmed and torn

½ cup freshly grated pecorino Romano cheese

  • Break off asparagus tips and reserve for another use; chop the rest of spears into 1-inch pieces.

  • In a large saucepan over low heat, melt the butter. Add the onion and asparagus and sauté over medium heat until the onion is translucent and the vegetables soft, about 5 minutes. Stir in rice, thyme, and pepper. Add the broth and bring to a boil; cover and lower the heat to a simmer. Simmer until the rice is tender, about 12 minutes. Remove from heat and puree soup using an immersion blender or remove to a food processor.

  • Reheat the soup and stir in the lemon juice and spinach. Stir in the cheese, cover, and let rest for 2 to 3 minutes. Taste and adjust for salt. Serve hot.

Per Serving:

  • Calories: 273
  • Protein: 19 grams
  • Fat: 14 grams
  • Saturated Fat: 9 grams
  • Carbohydrates: 21 grams
  • Fiber: 5 grams
  • Sodium: 1470 mg

What do you think? Don’t forget to check back tomorrow for more fun recipes for Mom to enjoy!

– Alison

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