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Food Fare: Vegetarian RecipesSpring Greens Soup

Clean leeks under running water; slice crosswise into 1/4" slices. Trim green onions, and slice into 1" pieces. Wash mushrooms, trim stems, and slice into 1/4"-wide strips. Wash asparagus, discarding tough ends; slice diagonally into 1" pieces. Remove stems from snap peas. Heat butter in three-quart saucepan; add leeks and cook over medium heat, stirring occasionally, for about eight minutes. Add mushrooms and cook for five minutes. Stir in onions and cook for one minute. Add the vegetable broth, along with the salt and pepper. Bring to boil, reduce heat, and simmer for ten minutes. Add the peas and asparagus. Turn off heat. Pour the mixture into a two-quart soufflé dish. Allow to cool slightly, then refrigerate until completely cooled.


Cut puff pastry into a circle about 2" inches larger than the soufflé dish. Place the pastry over the top, pressing onto side and spread edges to adhere to the soufflé dish. Refrigerate until forty-five minutes prior to serving time. Preheat oven to 400-degrees F. In a small bowl, blend the egg and water; brush mixture on pastry. Bake until pastry is golden brown and crisp, about forty minutes. Serve at once. Cut pastry open at the table, and ladle pastry and soup into bowl. Makes about six servings.


Recipe featured in the Ambrosia Cookbook.


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