Spring Green Soup with Cashew Basil Gremolata

Yield: Serves 4-5

Photo and recipe by Dan Clapson



1 Tbs (15 mL) camelina oil

5 cm thick slices pancetta, diced

2 Tbs (30mL) white wine

1 bunch green onions, thinly sliced

1 garlic clove, minced

1 yellow onion, diced

4 cups fresh spinach

¼ cup fresh parsley, roughly chopped

¼ cup fresh basil leaves

6 cups (1.5 L) vegetable stock

2 Tbs unsalted butter

2 Tbs all-purpose flour

1 bunch Swiss chard, roughly chopped

Salt and pepper, to taste


½ cup fresh basil leaves

2 tsp fresh lemon zest

½ cup roasted cashews

¼ tsp ground black pepper

1 pinch salt


  1. Heat canola oil on medium-high heat in a large pot. Add diced pancetta and cook until crispy, about 3-4 minutes. Transfer from pan to paper towel to absorb any excess grease.
  2. Next, pour white wine in pot to deglaze and then add in green onions, garlic and onion and let cook for 5 minutes, stirring occasionally. Add the spinach, stirring well to incorporate and let mixture continue to cook for 5 more minutes.
  3. Transfer contents of pot into a large blender along with fresh herbs and stock, and then puree until very smooth.
  4. Before returning puree to the pot, use the same pot to melt down the butter, adding in the flour to make a roux. Once you return the soup to the pot, allow it to come to a simmer and it will thicken slightly.
  5. Add the chopped chard as well as the cooked pancetta, reduce to medium heat and let cook for 10 minutes. To finish, season to taste with salt and pepper.
  6. To make the gremolata, place all ingredients in a food processor and pulse several times until you have a relatively fine blend. Once the soup is portioned out, garnish the bowls with it.

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