Recipe - Spring Vegetable Soup (Olivetos Oakland Ca)

2 tablespoon Olive oil
2 small Leeks; trimmed and minced
One half pound Asparagus; cut in 1" pieces
1 cup Peas; freshly shelled
1 ounce Fresh sorrel or borage
leaves
Kosher salt
2 qt Water
1 pound Fresh spinach
1 ounce Watercress; stemmed
Ice
Freshly ground Pepper
One half cup Ricotta cheese
Extra virgin olive oil; for
drizzling

Warm the 2 tablespoons of olive oil in a heavy, nonreactive 6quart
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 extravirgin 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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