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Creamy Spring Green Soup

Creamy Spring Greens Soup

This bright, beautiful green chilled soup is amazingly simple to make: other than briefly immersing the peas in boiling water, it requires no cooking. We recommend using a variety of spring greens to achieve the best flavor and avoid bitterness.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Appetizer
Servings 5 Bowls

Ingredients
  

Ingredients:

  • 8 oz frozen peas
  • 9 cups spring greens; spinach, arugula, baby chard, or baby kale assorted
  • 2 small cucumber halved, seeded, and chopped
  • ⅓ avocado peeled and chopped
  • 1 lemon zested and juiced
  • 4 oz vegetable broth low-sodium
  • black pepper freshly ground, to taste
  • ¾ cup parsley fresh, chopped
  • ¼ cup radish
  • 1 tbsp chives fresh, chopped
  • ⅔ cup unsweetened milk plant milk such as almond, soy, cashew, or rice

Instructions
 

INSTRUCTIONS

  • Place the peas in a small heat bowl with enough boiling water to cover them. Chill the bowl for at least 4 hours before adding the spring greens, cucumber, avocado, lemon juice, and broth.
  • To make the gremolata, combine the parsley, radishes, chives, and lemon zest in a small bowl. Refrigerate until ready to use.
  • Stir the milk into the soup just before serving. Serve with gremolata on top. With crackers, serve.
Keyword creamy, soup, spring greens
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