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Name: Spring Vegetable Soup (Olivetos, Oakland, Ca)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb olive oil; 1 c Peas; freshly shelled; 1 oz Fresh sorrel or borage; Kosher salt; Extra virgin olive oil; for; 2 sm Leeks; trimmed and diced; Ice; Black Pepper freshly ground; 1/2 lb Asparagus; cut in 1" pieces; 2 qt Water; 1/2 c Ricotta cheese; 1 oz Watercress; stemmed; 1 lb Fresh spinach

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INGREDIENTS

2 tb olive oil
1 c Peas; freshly shelled
1 oz Fresh sorrel or borage
Kosher salt
Extra virgin olive oil; for
2 sm Leeks; trimmed and diced
Ice
Black Pepper ; freshly ground
1/2 lb Asparagus; cut in 1" pieces
2 qt Water
1/2 c Ricotta cheese
1 oz Watercress; stemmed
1 lb Fresh spinach

INSTRUCTIONS

Warm the 2 tablespoons of olive oil in a heavy, nonreactive 6-quart saucepan. Add the leeks, asparagus, peas, sorrell and 2 teaspoons salt and cook until warmed through. Add 1 cup of the water, cover and sweat the vegetables over moderate heat until the water has evaporated, about 10 minutes. Add the remaining 7 cups of water and bring to a boil. Reduce the heat and simmer for 5 minutes. Increase the heat to high and add the spinach and watercress. Cook, stirring to submerge the leaves, until wilted, about 2 minutes. Transfer the soup to a bowl set in a larger gowl of ice. Stir the soup frequently to chill it quickly and thoroughly. Once it is completely cold, pour the soup into a blender and puree until smooth Season with salt and pepper. To serve, gently reheat the soup. Spoon it into warmed soup plates or bowls. Garnish each serving wiht 1 tablespoon of the ricotta and a drizzle of extra-virgin oilive oil and serve. Per serving: 92 Calories; 6g Fat (52% calories from fat); 5g Protein; 7g Carbohydrate; 8mg Cholesterol; 58mg Sodium Recipe by: Food and Wine, April 1996

NOTES

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Spring Vegetable Soup (Olivetos, Oakland, Ca)

2 tb olive oil
1 c Peas; freshly shelled
1 oz Fresh sorrel or borage
 Kosher salt
 Extra virgin olive oil; for
2 sm Leeks; trimmed and diced
 Ice
 Black Pepper freshly ground
1/2 lb Asparagus; cut in 1" pieces
2 qt Water
1/2 c Ricotta cheese
1 oz Watercress; stemmed
1 lb Fresh spinach

Warm the 2 tablespoons of olive oil in a heavy, nonreactive 6-quart  saucepan. Add the leeks, asparagus, peas, sorrell and 2 teaspoons salt and  cook until warmed through. Add 1 cup of the water, cover and sweat the  vegetables over moderate heat until the water has evaporated, about 10  minutes.    Add the remaining 7 cups of water and bring to a boil. Reduce the heat and  simmer for 5 minutes. Increase the heat to high and add the spinach and  watercress. Cook, stirring to submerge the leaves, until wilted, about 2  minutes.    Transfer the soup to a bowl set in a larger gowl of ice. Stir the soup  frequently to chill it quickly and thoroughly. Once it is completely cold,  pour the soup into a blender and puree until smooth Season with salt and  pepper.    To serve, gently reheat the soup. Spoon it into warmed soup plates or  bowls. Garnish each serving wiht 1 tablespoon of the ricotta and a drizzle  of extra-virgin oilive oil and serve.    Per serving: 92 Calories; 6g Fat (52% calories from fat); 5g Protein; 7g  Carbohydrate; 8mg Cholesterol; 58mg Sodium    Recipe by: Food and Wine, April 1996

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 8 servings

Calories: 42
Calories from Fat: 21 (50%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 4.8mg		1 %
Sodium 86.7mg		3 %
Potassium 333.1mg		9 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 1.6g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 42

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