An extremely simple and quick Fall soup. The taste depends on the stock, however, so make sure you're using the best homemade or store-bought stock you can get.
This springy-green soup has the fresh taste of leeks, asparagus and ramps. Serve warm or cold. As you cook with more asparagus this spring and early summer, save the woody, tough asparagus ends in a plastic bag in your freezer to make more asparagus stock for soup! The more ends, the stronger the asparagus flavor.
Suppengrün is the German version of the aromatic vegetables that form the base of many stews and braises (Mirepoix in French, Soffritto in Italian), which translates to "Soup Greens." This variation uses leek or onion, celery root (a.k.a. celeriac), and carrot. There are two ways to use suppengrün: to make a liquid base for a soup, boil large chunks of each for a few hours, and then discard the spent vegetables. Add some parsley and salt and you have a simple veggie stock. Or, if you're preparing a meat dish or a braise, prep first: peel the celeriac, use only the white and light-green parts of the leek, and discard carrot tops. Chop all three veggies into a small, 1/2" dice, and sauté in a fat (oil or butter), until aromatic. Split Pea Soup is an easy, make-ahead dish that reheats well and is perfect for Fall.

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