Greeny Soup

Greeny Soup

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

Ingredients
6 to 8 big chunks shallots
8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)
1/3 cup organic olive oil
2 big bunches asparagus (cut the hard ends off about 3 inches)
3 big bunches broccoli (cut the stems off halfway up the shafts)
2 big bunches spinach (cut off the tiny part of the dirty ends)
6 containers (32 ounces each) organic chicken broth (for vegetarians, use vegetable broth)
Sea salt (at least 3 tablespoons of coarse grain)
Pepper , to taste


Directions
Trim and slice the leeks, rinse well, and drain. Heat the oil in a large soup pot and sauté the leeks with salt and pepper until soft, 10 minutes. Add about 3 cups/750 ml water, add the leeks and cook with lid on till tender, 15 minutes. Add the spinach, peas and lettuce and let wilt into the liquid. Purée with an immersion blender.
Press through a food mill into a clean saucepan. Reheat, boiling down the soup a bit if it is too watery, or adding water if it is too thick. Stir in the cream or milk, to desired consistency. Serve with chopped fresh mint and a squirt of lemon juice to taste