Embrace Spring with Vibrant Green Soup: A Wholesome Recipe for Fresh Flavors and St. Patrick’s Day Fun

Bring the invigorating spirit of spring into your home and efficiently clear out your crisper drawer all at once with a delightful bowl of light and flavorful Green Soup. Who knows, this verdant elixir might even attract some mischievous leprechauns to your kitchen! (Jump straight to the recipe for a quick start!)

As St. Patrick’s Day approached each year when our children were young, a palpable excitement filled our home. The evening before the big day, they meticulously prepared their “leprechaun bait,” their hearts brimming with hope of a visit from those famously elusive little folk. Each child would carefully place one of their shoes on the front doormat, then nestle a humble potato deep inside before heading off to bed. Their sweet dreams were undoubtedly filled with visions of leprechauns transforming those lumpy spuds into shimmering gold. And, much to their delight, the magic invariably worked!

Morning would arrive, and there it was—a gleaming loonie (Canadian one-dollar coin) nestled in each shoe. The potatoes, while not solid gold, had indeed been replaced by a gold-coloured coin, leaving our children a dollar richer and absolutely thrilled. Their bright eyes would sparkle with wonder, and the house would buzz with their excited chatter about the leprechauns’ cleverness.

But, being true to their mischievous nature, the leprechauns were never content with just a single trick. We could almost hear their tiny giggles and imagine them cavorting playfully downstairs while we slept peacefully in our beds. They always made sure to leave another whimsical reminder of their presence. Without fail, every St. Patrick’s Day morning, our milk would be green! Yes, they somehow managed to sneak into the fridge and transform the ordinary white milk into a vibrant green hue, right inside the carton! It was a feat of magic that never ceased to amaze and amuse the children.

Our kids would eagerly pour themselves a glass of this mysteriously green milk to accompany their breakfast, their imaginations running wild as they speculated on how the leprechauns had pulled off such a trick yet again. These breakfast discussions were always lively, revolving around the magical doings of the leprechauns and, of course, how they planned to spend their newfound treasure at the dollar store.

Now, with our children grown and no longer residing under our roof, the leprechauns have, it seems, moved on to greener pastures—or rather, to other homes where little ones still live, eager to be enchanted by their playful antics and harmless mischief. We suppose we’re quite fortunate they leave us alone these days, though a stray nugget of genuine gold wouldn’t exactly go amiss now and then, should they ever feel so inclined. (Just putting that out there, on the off chance they’re listening in on our grown-up conversations.)

So, in the absence of leprechaun-induced gold and green milk, we’ll instead celebrate the joyous arrival of spring with a comforting and utterly delectable bowl of this vibrant green soup. Its bright, fresh herbs and silky, verdant greens, punctuated by the delightful pop of sweet green peas, perform a harmonious “spring dance” on your palate. Imagine pairing this with a generous slice of freshly baked, crusty Irish Soda Bread, slathered with creamy butter. Doesn’t that sound like the perfect accompaniment to this seasonal delight?

(For a fantastic gluten-free Irish Soda Bread recipe, complete with captivating photos from my very own trip to Ireland on St. Patrick’s Day, click here.)

This recipe is also a brilliant way to tackle those slightly past-their-prime vegetables lurking in your crisper drawer. My leeks and leafy greens often look a little tired after a week or so, signaling it’s definitely time for a clean-out. But fear not! With a good trim and a bit of culinary magic, they come vibrantly back to life in this light, fresh, and exceptionally flavorful green soup. The soup’s rich texture is subtly thickened with the tartness of an apple, while delicate background notes of lemon and star anise weave through, perfectly complemented by the prominent, fresh bursts of dill or parsley. This combination creates a symphony of complex spring flavors that truly sings. It’s elegant enough to serve as a sophisticated first course for a fancy dinner party, yet hearty and comforting enough to be a complete weeknight meal when paired with a big hunk of rustic bread. Best of all, it can be on your table, from prep to plate, in less than half an hour, making it an ideal choice for busy evenings.

Alright, let’s be realistic – Spring isn’t quite here yet in the Northern regions, despite our culinary aspirations. Just yesterday, my “big leprechaun” (my husband, Raymond) was still out shoveling snow from our driveway. But perhaps tomorrow? We can always hope! The sight of fresh snow covering the ground as you prepare a dish meant to celebrate rebirth and green growth is certainly a stark reminder of winter’s lingering grasp.

So, we’ll continue to keep our thoughts firmly on spring, manifesting those warmer days and blossoming greens, and in the meantime, we’ll contentedly enjoy a bowl of this wonderfully sprightly green soup while we patiently await nature’s full awakening. It’s a culinary embrace of the season, no matter what the thermometer says outside.

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Kitchen Frau Notes: One of my most invaluable kitchen hacks is always having a container of frozen dill and another of parsley readily available in my freezer. They are absolute lifesaesavers for recipes like this, especially since it’s not always practical or possible to have fresh herbs on hand exactly when you need them. To prepare them for freezing, when you purchase fresh dill or parsley, consider buying an extra bunch. Rinse the herbs thoroughly under cold water, then give them a good shake to remove excess moisture. Next, lay the entire bunch flat onto a clean kitchen towel, spreading them out as evenly as possible. Roll the towel up tightly, jelly-roll style, and then place the entire roll into a plastic bag. Seal it and refrigerate for about 24 hours. This crucial step allows the towel to absorb most of the remaining moisture, preventing freezer burn and preserving the herb’s quality. After 24 hours, finely chop the herbs and transfer them into a plastic freezer bag or an empty yogurt container. Freeze. When you need a burst of fresh herb flavor in your cooking, simply break off a chunk or scrape some loose with a fork. This method works exceptionally well for parsley and dill. However, be aware that it doesn’t fare as well with all herbs; some, like mint or basil, tend to turn black and lose their vibrant color and texture when frozen this way due to their higher water content and delicate structure.

Another fantastic tip for reducing food waste and boosting flavor in your future cooking: always save the sturdy Swiss chard stems in a zip-top bag in your freezer. Combine them with other vegetable scraps you accumulate—such as onion ends, carrot peels, and celery trimmings—to create a flavorful base for making your own homemade soup stock. This practice not only enhances the richness of your stocks but also ensures that no part of these valuable vegetables goes to waste.

Green Soup with Leeks, Leafy Greens, and Peas: A Fresh Spring Delight

This vibrant and wholesome green soup is a celebration of fresh flavors, perfect for ushering in spring or simply enjoying a light, nutritious meal. It’s quick to prepare and incredibly satisfying.

• 2 tablespoons ghee or high-quality olive oil
• 3 medium leeks (white and light green parts only, thoroughly cleaned and thinly sliced), or 2 cups diced yellow onion as a substitute
• 2 stalks celery, thinly sliced
• 1 tart, firm apple (such as Granny Smith or Pink Lady), cored and chopped into small pieces
• 10 oz (300gms) chopped greens (approximately 4 cups when tightly packed), choose from fresh spinach, Swiss chard, or even Romaine lettuce. Alternatively, one 10 oz/300gm package of frozen chopped spinach, thawed and squeezed of excess water, works perfectly.
• Zest of 1 organic lemon (if possible, as the zest provides intense flavor without chemical residues)
• ½ teaspoon fine sea salt, plus additional to taste (depending on the salinity of your broth)
• ½ teaspoon white pepper (to maintain the soup’s vibrant green color)
• 4 cups chicken broth (or a rich vegetable broth for a delicious vegan option)
• 2 whole star anise pods
• 1 bay leaf
• 1 cup (130gms) frozen green peas
• 2 tablespoons finely chopped fresh (or prepared frozen) dill or parsley, for a burst of fresh flavor
• Optional garnishes for serving: A few defrosted green peas, a dollop of creamy Greek yogurt or sour cream, a very thin slice of lemon, or a few delicate parsley or dill leaves for an elegant finish.

Instructions:

1. In a sturdy Dutch oven or a large, heavy-bottomed pot, gently heat the ghee or olive oil over medium heat until shimmering.

2. Add the thinly sliced leeks (or diced onion) and celery stalks to the pot. Stir in the cored and chopped apple. Cook this aromatic mixture for about 5 minutes, stirring occasionally, until the vegetables become translucent and slightly softened. Avoid browning them to maintain the soup’s delicate color.

3. If using fresh Swiss chard, remove the thick, fibrous stems and coarsely chop the leaves. For spinach or Romaine lettuce, simply coarsely chop the entire leaves.

4. Add the chopped greens, lemon zest, initial ½ teaspoon of salt, and ½ teaspoon of white pepper to the pot with the cooked aromatics. Continue to cook for another 2 to 3 minutes, stirring gently, until the greens have fully wilted and reduced in volume.

5. Pour in the chicken or vegetable broth, then add the star anise pods and the bay leaf. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes. This allows the flavors to meld beautifully.

6. Carefully fish out and discard the bay leaf and star anise pods. They have imparted their flavor and are no longer needed.

7. Purée the soup using an immersion blender directly in the pot until it reaches your desired consistency. If you prefer, carefully transfer the hot soup in batches to a standing blender. Blend until it’s either completely smooth and velvety or, for a more rustic texture, with some small, appealing flecks of green still visible. Once puréed, return the soup to the pot if you used a standing blender.

8. Stir in the frozen peas and the fresh (or frozen) chopped herbs. Heat the soup just until a few small bubbles begin to break the surface. Do not boil vigorously after adding the peas and herbs, as this can dull their fresh color and flavor.

9. Taste the soup and adjust the seasoning as needed, adding more salt if necessary. The amount of salt required will depend largely on the initial saltiness of your chosen broth.

10. Ladle the vibrant green soup into bowls. Serve immediately with your preferred garnishes, if desired, to add both visual appeal and an extra layer of flavor.

This recipe yields approximately 6 cups (1.5 liters) of delicious soup, providing 4 to 6 servings.

Guten Appetit!

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