![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/04\/forager-1024x765.jpg\")
<\/p>\nForager Spring Greens Soup<\/p>\n
<\/p>\n
2 tablespoons extra-virgin olive oil<\/p>\n
1 medium onion, chopped<\/p>\n
2 medium leeks, trimmed and sliced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 medium potato, peeled and diced<\/p>\n
6 cups vegetable broth<\/p>\n
Zest of 1\/2 lemon<\/p>\n
1 pound tender spring greens<\/p>\n
1 bunch fresh cilantro, trimmed and roughly chopped<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n