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Gallery Spring-Greens Tonic Credit: Kate Mathis Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 6
Ingredients Ingredient Checklist 1/2 pound baby yellow potatoes 4 spring onions, white parts only, thinly sliced into rounds 3 cloves garlic, peeled Coarse salt and freshly ground pepper 10 sprigs mint, plus 1/4 cup leaves 6 sprigs tarragon, plus 1/4 cup leaves 1 dried bay leaf 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved 1 cup shelled fresh chickpeas 2 cups sugar snap peas, trimmed and halved on the bias 10 leaves Bibb lettuce, torn into large pieces 3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large Extra-virgin olive oil, for drizzling
Gallery Spring-Greens Tonic Credit: Kate Mathis
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 6
Gallery
Spring-Greens Tonic Credit: Kate Mathis
Spring-Greens Tonic
Credit: Kate Mathis
Spring-Greens Tonic
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 6
Recipe Summary
prep: 40 mins total: 1 hr 10 mins
Servings: 6
prep: 40 mins
total: 1 hr 10 mins
prep:
40 mins
total:
1 hr 10 mins
Servings: 6
6
Ingredients
Ingredients
- 1/2 pound baby yellow potatoes 4 spring onions, white parts only, thinly sliced into rounds 3 cloves garlic, peeled Coarse salt and freshly ground pepper 10 sprigs mint, plus 1/4 cup leaves 6 sprigs tarragon, plus 1/4 cup leaves 1 dried bay leaf 1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved 1 cup shelled fresh chickpeas 2 cups sugar snap peas, trimmed and halved on the bias 10 leaves Bibb lettuce, torn into large pieces 3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large Extra-virgin olive oil, for drizzling
Directions
In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt, and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas, and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.
Stir in asparagus tips, lettuce, and 1 cup greens until greens are just wilted. Season with salt and pepper. In a bowl, toss herb leaves with remaining 2 cups greens. Serve soup, topped with a small mound of herb mixture and a drizzle of oil.
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All Reviews for Spring-Greens Tonic
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
