Spring is Coming Gumbo

I rocked a dress with bare legs yesterday and it was glorious! Oh, I so hope winter has made its last stand and I can go ahead and  store all of my gloves and winter sweaters. As I mentioned last week, I've got dresses to wear ;-). Yesterday also meant some of us lost an hour of sleep to daylight saving time. It was hard to be too upset about it though, it was still sunny at close to 7 o'clock! I'm sure there are still a few chilly days coming, but I'm ready for that freshness of Spring. So I made this veggie filled soup. It's warm and comforting but chock full of healthy green things like those we'll begin to see more of as Spring progresses. Rob's verdict, "I could eat something like this everyday."

Spring is Coming Gumbo

Spring is Coming Gumbo (inspired by Mark Bittman's Green Gumbo with Potatoes and Zucchini from the Food Matters Cookbook) serves 4-6

1/4 cup olive oil

2 tablespoons butter

1/3 cup flour

1 onion chopped

1 green bell pepper, chopped

2 celery stalks, chopped

2-3 cloves garlic, minced

salt and black pepper

6 cups vegetable or chicken stock

1 tablespoon fresh thyme

1/2 tablespoon dried oregano

2 bay leaves

cayenne to taste

1/2 teaspoon pimenton (smoked paprika)

1 bunch dandelion greens

2 small or 1 large all purpose potatoes (I like yukon golds)

3 small or 1 regular sized yellow squash

1 bunch asparagus, ends trimmed and cut into thirds

chopped fresh parsley for garnish

cooked brown rice to serve the soup over

Optional - Sriracha

Spring is Coming Gumbo

Put olive oil and butter in a large pot or Dutch oven over medium low heat. When the butter is melted, add the flour and cook, stirring almost constantly until the roux darkens to a dark golden shade and starts to become nice and fragrant, about 20 minutes. Adjust the heat as necessary to prevent the roux from burning. Add the onion, bell pepper, garlic, celery and raise the heat to medium. Sprinkle with salt and pepper and cook, again stirring frequently, until the veggies have softened, about 10 minutes.

Stir in the remaining veggies, the herbs and the stock. Cover everything and bring to a boil then reduce heat a bit, but keep the soup bubbling steadily. Cook for about 30 minutes or until the vegetables are very tender. Remove the bay leaves, taste and adjust the seasoning as necessary. Stir in any Sriracha if using, garnish with the parsley, spoon over some brown rice and serve.


Spring is Coming Gumbo