They say that laughter is the best medicine, and I couldn’t agree more. There really isn’t much that a good, heartfelt belly laugh can’t lift us out of, even if it’s only for a moment. Alongside a good laugh, glorious sunshine-filled days and veggie-centric foods have the same effect on my overall wellbeing. When dark clouds are hanging around too long, I can fall into a bit of a slump. But as soon as the sun comes out, it’s like I’ve never seen a dreary day in my life. And if I’m feeling a little blah, I’ll reset with some quietness and a green juice and the world will be well again for awhile. This green-themed soup has the same effect. A delicate purée of all things spring, it gently shifts me in the right direction. When you taste it, you’ll see what I mean–freshness, lightness, brightness, and rejuvenation are what this soup is about. But if what you really need is a laugh, then try this, this, or this! Or feel free to share your own in the comments. We can always use more laughter.
- ¼ cup sliced ramps (wild leeks), white part only* (If you can’t find ramps, you can use regular leeks)
- 1 tbsp olive oil or butter
- 1 tsp salt, divided
- 1 ½ cups fresh or frozen young peas, thawed
- 3.5 cups water or vegetable broth, divided
- 3 cups fresh sorrel, washed and trimmed
- Pepper, to taste
- Optional Toppings
- Yogurt mixed with a little olive oil and a pinch salt. Combine the yogurt ingredients well, then gently spoon drops of yogurt over top. For the same effect seen in the photos, drag a toothpick through the soup to create a design.
- Tiny Croutons: Remove the crusts from a slice of bread (gluten-free, if you prefer) then into tiny squares and sauté in butter or olive oil until crispy.
- Finely chopped chives
- *Throw the greens into scrambled eggs or make them into a pesto.
- Heat a medium-sized pot up over medium heat. Melt the butter or add in the olive oil and add the ramps. Season with ½ teaspoon of salt and add 1 cup of water. Cover and simmer for about 10 minutes.
- Remove the lid and add the peas and 2.5 more cups of water and bring to a simmer. Cook just until the peas are done, then remove from the heat and add the sorrel. Stir just until the sorrel wilts. This will happen almost immediately.
- Blend the soup into a puree, giving it enough time so that all of the vegetable fibres are broken down.
- Taste and season with the remaining ⅓ teaspoon of salt and a little bit of pepper.
- The soup can be served hot, chilled, or at room temperature.
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