Bowl of Green Vegetable Soup
(click to enlarge)

Green Vegetable Soup


California-Spain   -   Menestra de primavera
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
**
1-1/3 hrs
Prep		 This is a version of Spanish Green Vegetable Soup with just two minor changes. I place it under California because the Spanish wouldn't condone a vegi version - see Comments.




10
5
8
8
1-1/3
4
2
1
3
1
1-1/2
1
oz
oz
oz
oz
c
oz
cl
T
c
t
T
c
Fava Beans (1)
Artichoke Hearts (2)  
Asparagus (3)
Potatoes (4)
Peas, frozen
Onion
Garlic
Olive Oil ExtV
Vegetable Stock
Salt
Flour, all purp.
Wine, white dry 		Do Ahead   -   (25 min)
  1. If not on hand, make Vegetable Stock
Prep   -   (25 min)
  1. Thaw FAVA BEANS or prep as in Fava Beans.
  2. If too large, cut ARTICHOKE HEARTS lengthwise.
  3. Snap tough ends from ASPARAGUS and cut into 1 to 1-1/2 inch lengths.
  4. Peel POTATOES and cut into sticks about 1/2 inch on a side and one inch long.
  5. Thaw frozen PEAS or shell if fresh.
  6. Chop ONION small.
  7. Crush GARLIC and chop fine.
Run   -   (2-1/2 hrs - 30 min work)
  1. In a saucepan (3 quart) bring Stock to a boil and add Salt. Stir in Potatoes, Fava Beans (If Fresh - If frozen stir in with Asparagus), and Artichokes (If fresh or frozen - If brined, stir in with peas).Bring back to a boil and simmer 10 minutes
  2. Stir in Asparagus (and Favas if frozen) and simmer another 5 minutes.
  3. Stir in Peas (and Artichokes if brined). Take off the heat.
  4. Strain out 6 ounces of the Stock and hold aside.
  5. In a sauté pan (2 quart) heat Olive Oil. Stir in Onions and fry over moderate heat until translucent, but no browning.
  6. Stir in Garlic. Fry stirring 1 minute
  7. Stir in Flour and fry stirring over moderate heat until it shows a little color.
  8. Gradually stir in Wine, stirring vigorously until the sauce thickens some.
  9. Stir in the 6 ounces of Stock from the Vegies, stirring vigorously. Cook for another 9 minutes or so, stirring often.
  10. Gently stir the Sauce into the Vegies. Cook until the Vegies are as done as you want them. Modern chefs tend to keep them a little firm, while older chefs cook until very soft.
NOTES:

  1. Fava Beans:

      These are far less expensive and far less trouble if you buy them frozen (double peeled). If you use fresh beans, you'll need about 1-3/4 pounds. After removing from the pods you'll have to decide if you'll double peel them. If so, boil them until the skins are loose and pop them out.

  2. Baby Artichoke Hearts:

      I could not find these fresh or frozen, so used them from a jar, packed in brine. Artichoke bottoms can also be used, cut into chunks if large.

  3. Asparagus:

      Like other Europeans, Spanish use mostly White Asparagus (I blame the French) but are slowly realizing the superior flavor of Green Asparagus.

  4. Potatoes

      Not all Spanish recipes include Potatoes, but I consider them very helpful in a vegetarian version. I prefer Red Potatoes for this recipe as cooking times are pretty short.

  5. Vegetable Stock:

      If you are unfamiliar with this item, see our recipe Vegetable Stock for a typical version.

  6. Comments:

      Aside from vegetarian stock, the other change is omitting the Jamón Serrano (Spanish dry cured ham), the ingredient that makes it truly Spanish. Another vegetable often included in Spain is Carrot. This recipe looks prettier with all fresh Vegies, but that may not always be possible.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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