Spring Green Soup with Saffron Road Artisan Roasted Chicken Broth
Serves: 4
  • 4 cloves garlic
  • ⅓ cup fresh parsley
  • 2 tablespoons basil (about 4 large leaves)
  • 3 tablespoons olive oil
  • 2 cleaned and trimmed leeks
  • 2 cups chopped celery (about 4 stalks)
  • 5 cups chopped zucchini (about 2 medium zucchini)
  • 5 cups Saffron Road Artisan Roasted Chicken Broth
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  1. In a mortar and pestle, combine the garlic, basil and parsley. Add one tablespoon of the olive oil to help smooth out the paste. Pound all the ingredients together until they're well combined and the garlic is completely crushed. Alternatively, chop all of the ingredients together, crushing the garlic before actually mincing or dicing it small, to help release its flavors.
  2. In a stockpot or large sauce pan, use the remaining two tablespoons of olive oil and gently warm it up. Add the leeks, celery and zucchini and cook until all of the ingredients have softened and browned slightly. Add the broth and bring to a boil. Immediately reduce the heat to a simmer and cook for 20 minutes, covered halfway.
  3. Remove the pot from heat and use an immersion blender to thoroughly combine all the ingredients into a puree. If you don't have an immersion blender, you can allow the soup to cool a bit then add the ingredients to a blender instead where you should achieve the same consistency as a puree when blending.
  4. Bring the pot back to the flame and keep on a simmer until ready to serve. Ladle soup into bowls and add a small amount of the garlic-parsley paste to each one.
Recipe by Authentic World Cuisine | Saffron Road at https://saffronroad.com/spring-green-soup-saffron-road-artisan-roasted-chicken-broth/