Forager Spring Greens Soup

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 medium leeks, trimmed and sliced

2 cloves garlic, minced

1 medium potato, peeled and diced

6 cups vegetable broth

Zest of 1/2 lemon

1 pound tender spring greens

1 bunch fresh cilantro, trimmed and roughly chopped

Kosher salt and freshly ground black pepper

 

In a large heavy stockpot set over medium heat, warm the oil. Add the onion, leeks, and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the potato and broth to the pot and bring the soup to a simmer. Adjust the heat to maintain a bare simmer and cook, covered, until the potato is falling-apart tender, about 30 minutes. Add the lemon zest, greens, and cilantro and cook until the greens turn bright and vivid, 1 to 2 minutes. Using an immersion blender, puree the soup to a smooth consistency, or transfer the soup to a blender and very carefully puree the soup in batches before returning it to a clean pot. (If using a blender, vent the lid by removing the center pour cap, place a clean kitchen towel over the lid of the blender, and hold the towel-covered lid down firmly while pureeing.) Season the soup to taste with salt and pepper. Ladle into wide, shallow bowls and serve immediately