Spring Leaf Soup

Preparation Time: minutes
Cooking Time: minutes
Ready after: minutes
Difficulty Level:

Source: Soup and Co.


  • 4 ounces Whole grain wheat pasta, enriched
  • 5 cups chicken broth
  • 2 bunches scallion greens, cut into 1 inch pieces
  • 4 cups spinach, roughly shredded
  • 2 cups arugula leaves (baby is preferable)
  • 2 cups sorrel, toughly shredded
  • 2 cups watercress leaves
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • salt and fresh ground pepper to taste
  • Extra greens for garnish


  1. Bring stock to a boil in a soup pot. Break pasta into thirds and carefully drop into boiling water. Cook for 15 minutes or twice the manufacturer’s recommendations.
  2. Add all the leaves to the pot along with the scallions and cook for another 5 minutes.
  3. Using a stick blender, purée the soup until very smooth. This can be done in a processor or blender, but be very careful not to overfill the vessel (like 1/3).
  4. Add the wine and cream and stir to incorporate. Heat on simmer for another 3 minutes.
  5. Season to taste with salt and fresh ground pepper.
  6. Garnish with extra greens sliced very thin.
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