Soup for Supper

The term “Supper” is an old-fashioned expression, which suggests a light evening meal. Soup makes a super supper during these cold Chicagoland days of spring (they may last right up to June, you know).

• Use seasonal ingredients such as asparagus, artichoke and sorrel or mustard greens for a fresh spring flavor.
• Check the produce section of your supermarket for fresh herbs such as tarragon, chives and cilantro.
• Puree half of the vegetables in a food processor or blender and add it back to the pot for a refreshing and flavorful vegetable thickener, if desired.

Asparagus & Fish Soup with Spring Greens

This soup can be prepared in one pan. The little brown bits left after cooking the fish is called fond – it adds so much flavor to the soup base. Use homemade fish stock if you have it or canned low-sodium fish or chicken stock will do.

• 4 white fish fillets, such as Lake Superior whitefish, tilapia or cod, cut into 2 inch pieces

• Salt and black pepper to taste
• 1/2 cup flour
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 1/2 cups fish stock or canned stock (may substitute chicken stock).
• 1/2 cup white wine or substitute additional fish or chicken stock
• 2 teaspoons capers, rinsed
• Juice of one lemon
• 3 ripened plum tomatoes, seeded and chopped
• 6 stalks asparagus, slice on the diagonal
• 1 cup young mustard greens, or fresh baby spinach, julienne (1 bunch)
• 3 tablespoons unsalted butter or margarine
• 2 teaspoons fresh chives, chopped

1. Season fish with salt and freshly ground black pepper. Place flour in a large plastic bag. Dredge fish in flour. Shake off excess.

2. Heat olive oil in a large Dutch oven or sauté garlic 30 seconds. Add fish fillets and quickly cook to golden brown. Do not overcook. Gently remove fish to a platter, cover and set aside.

3. Add garlic to sauté pan. Stir up brown bits and sauté garlic 30 seconds. Do not brown. Add the wine or stock and continue to stir. Add 1 1/2 cups fish or chicken stock and bring to a boil. Boil to reduce for about 5 minutes.

4. Add rinsed capers, lemon juice, tomatoes and asparagus. Cook over high heat just until asparagus is tender 4 to 5 minutes.

5. Meanwhile, wash mustard greens in several changes of cold water. Shake off excess water, use a salad spinner or pat dry with paper towels. Stack several mustard greens and roll into a tiny scroll. Slice across the scroll forming julienne shreds. Add mustard greens to pan and cook just until greens begin to wilt. Stir in butter or margarine.

6. Season with salt and pepper. Taste and adjust seasoning if necessary.

7. Place a fish fillet in each bowl and divide soup between the four bowls. Pour soup over each fillet. Garnish each with 1/2 teaspoon chopped fresh chives. Serve hot with crusty bread.

Makes 4 servings

Spring 2003
Hort Shorts | Hort Tips | Crabgrass: A Weed's Weed! | Health & Household Tips | Perennial Plant of the Year 2003 | Mulch Reminder | Using Organic Fungicides | Bug Bites: A Bug Bite is Not Always a Bug Bite | Lawn Care Calendar | Cybergarden Sites | Pondering Early Planting? Think Lettuce | Eggology | Soup for Supper | Protein-Rich Diets and Weight Loss

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