Spring Celebration Soup

I really wanted to like this soup. It used all sorts of my spring vegetables and herbs. Alas, DH said it reminded him of vomit.

FOR PRINTABLE VERSION CLICK HERE: Spring Celebration Soup

Source: Simply in Season

2 cloves garlic (minced)
1/3 cup green onions (chopped)
1 cup carrots (thinly sliced)
1 cup asparagus (cut in 1 inch lengths)
2 cups broth (turkey, chicken, or veg)
2 Tbs lemon juice
1/8 tsp salt
1/2 cup spinach
2 Tbs fresh parsley, chopped

1. In a soup pot, saute’ the garlic until golden (about 1 minute).

2. Add carrots and green onions and saute’ another 5-7 minutes.

3. Add asparagus, broth, lemon juice, broth, and salt and cook gently until asparagus is just barely tender. DO NOT OVERCOOK!

4. Stir in spinach (torn) and chopped parsley and heat through, 1-2 minutes. Garnish with chopped fresh basil and grated Swiss or Parmesan cheese. Serve immediately.

Servings: 2

The Verdict: I knew at first taste there was way too much lemon in it. “You know you when you puke, and there’s that burning flavor at the back of your throat?” DH asked. “That’s kind of what this reminds me of. Very acidic.” Yeah, yeah. Other than that it would have been fine. Luckily it only made 2 servings. So it was chips and cheese and I left to have a latte at a local blogger meeting. DH proceeded to eat an entire quart of strawberries. I figure, it’s not very often I have a total FAIL any more. It’s just this week has more than others. Gotta get back up and try again. That said, it really would be a great soup with about half the lemon.

Nutrition Facts
Serving size: 1/2 of a recipe (14.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 91.06
Calories From Fat (17%) 15.56
% Daily Value
Total Fat 1.69g 3%
Saturated Fat 0.45g 2%
Cholesterol 0mg 0%
Sodium 959.21mg 40%
Potassium 657.61mg 19%
Total Carbohydrates 12.82g 4%
Fiber 3.79g 15%
Sugar 5.41g
Protein 7.71g 15%