Fustini's Oils and Vinegars
Spring Soup

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Spring Soup


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Spring Soup

Submitted by Chef Mike Kenat, Guest Chef




Step 1. 

Gather all mise en place. In a small saucepan, heat up Fustini’s Garlic olive oil and add onions, celery and leeks and begin to sweat. Cook for about a minute or two to extract flavor and add Fustini’s Sicilian Lemon balsamic vinegar. Add chicken stock and potato and bring to a simmer. Simmer until potatoes are tender.

Step 2. 

 Right before serving the soup, add peas, asparagus and season with salt and pepper. Divide portions into bowl.

To garnish, mix in a bowl the celery and asparagus and toss with Meyer Lemon olive oil. Season with salt and pepper and place on top of soup, serve immediately.

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