as i write we are under winter storm warning (once more). this side of a midwestern spring is mayhem, but as well it is a lauded diversion from the intensity of planning and measuring. it’s within the unassumed moments that we thrive. we catch our breath, we lose it again. we muse on deep chasms of change and meditate on the small subtleties.
in between the spontaneous weather comes the most sincere signs of the new season – baby turnip greens, leeks, and one of my favorites, cress. such emerald entities occupy the lengthening of our days, soaking in the added sunlight. and to this i say that soup is a beautiful way to delight in the first signs of spring life. warm enough to combat weather related catastrophes, and delicate enough to celebrate the settling in of the new season. tendrils, leaves, roots, and shoots are just a few of our favorite things. may the poetry of these changes be finding you well.
- 2 tbl butter
- 1 medium leek, whites diced
- 2 cloves garlic, minced
- 2 quarts vegetable broth
- 1 large russet potato, skinned and cubed
- 2 bunches of upland cress, tough stems removed
- 1 cup turnip greens
- 2 tsp lemon juice
- salt and pepper to taste
- in a large heavy bottomed pot melt the butter. once warm, add leek and cook until softened - about seven minutes. add garlic and cook until fragrant, 1 minute. to the pot add the vegetable broth and potato. bring to a boil, and reduce to a simmer until the potato is tender, 10 minutes.
- remove from heat and add the watercress and turnip greens. stir until wilted. cool soup slightly and blend until smooth.
- reheat soup and serve with chive, and a touch of cream if desired.