Busters Recipes

Velvety Spring Greens Soup

Serves: 4

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 garlic clove, minced

1 large Yukon Gold potato, peeled and diced

4 cups good-quality vegetable broth

5 cups (loosely packed) Italian flat-leaf parsley, excluding stems (about 2 large bunches) Sea salt and freshly-ground black pepper, to taste

For garnish: croutons, chive flowers, snipped fresh herbs, a drizzle of extra-virgin olive oil, or a grating of fresh Parmesan cheese

In a large heavy-bottomed soup pot over medium-low heat, heat the olive oil, then add onion and garlic. Cover and allow to cook about 3 minutes, stirring a few times, until the onion is softened. Add potato and broth and increase heat to high, bringing mixture to a boil.

Cover and reduce heat to medium and simmer about 10 minutes, until potato is tender. Remove cover, add parsley and cook 2 minutes, until parsley has wilted.

Puree soup in a blender or food processor in batches, or use a handheld immersion blender, until smooth. Season with salt and pepper to taste.

Serve in individual bowls, topped with one of the optional garnishes, if desired.