A silky smooth spring green soup made with fresh spinach, arugula, herbs, and avocado. Served with crispy Parmesan crisps for a delightful textural contrast. Light and satisfying without feeling heavy.
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1
Preheat the oven to 350°F. Finely chop the kale to prepare for making the Parmesan crisps.
2
If using a wedge of Parmesan, pulse it in a food processor until it reaches a fine, crumbly consistency. Measure out half a cup of the grated cheese.
3
In a bowl, combine the chopped kale and Parmesan crumbles. Add the olive oil, a pinch of salt, and a pinch of red pepper flakes. Mix gently until combined.
4
Line a rimmed baking sheet with parchment paper. Spoon tablespoon-sized mounds of the mixture onto the sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of the spoon into thin discs.
5
Bake the Parmesan crisps for 10 to 12 minutes until they become crispy. Begin preparing the soup in the meantime.
6
Add a tablespoon of olive oil to a medium pot and heat over medium heat until hot. Dice a large white onion.
7
Transfer the diced onion to the hot pot. Season with freshly cracked black pepper and kosher salt. Cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.
8
Add 4 cups of chicken stock to the pot. Cover and bring to a boil.
9
Once the stock comes to a boil, add 1 cup of frozen peas. Cover again and let the peas cook for about 3 minutes.
10
Gather all the greens: 2 cups of spinach, 2 cups of arugula, and half a cup of fresh parsley leaves with stalks removed.
11
After the peas have cooked, add all the greens to the pot and stir gently. Cook for about 3 minutes until the greens are wilted.
12
Remove the pot from the heat. Carefully transfer the soup to a blender, working in batches if necessary. Secure the blender lid and remove the vent cap to allow steam to escape. Blend until completely smooth.
13
Pour the blended soup into the blender. Add 2 peeled and pitted avocados, 1 cup of whole milk Greek yogurt, the zest and juice of 1 lemon, and 2 teaspoons of champagne vinegar.
14
Replace the blender lid, remove the vent cap again, and blend until everything is fully combined and all the flavors are well incorporated, especially the avocado and lemon zest.
15
Taste the soup and adjust seasoning by adding up to half a teaspoon of kosher salt if desired.
16
Ladle the soup into bowls and garnish with a dollop of yogurt or crème fraîche, chopped chives, fresh mint, and the crispy Parmesan kale crisps. Serve warm or chilled.
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