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Spring Green Soup

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Recipe photo courtesy of Sang An

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

Source: Martha Stewart Living, March 2003
Servings Yield

Ingredients

Directions

Cook's Notes

If you are unable to find pencil-thin asparagus, you can trim thicker stalks with a vegetable peeler or paring knife.

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  • trickyspider79
    24 MAY, 2018
    I'm so sorry but I made this soup tonight and honestly it tasted like a bowl of wheat grass. Not good unless you like wheat grass I guess. And I, like the rest of my family don't. I'm sad about the wasted ingredients. I had to pour it out.
    Reply
  • Couzintka
    21 MAY, 2013
    Must be a fan of green peas...add to it other green veggies...taste and nutrition. Nice recipe providing both, Annie, Fremont, CA
    Reply

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