I wanted to find a soup that could walk the line between the longing for hearty winter flavor and the celebration of trim spring vegetables. It is half hearty winter cream soup and half vitamin-rich spring vegetable potage all blended in one pot in an attempt to satisfy both a big winter appetite and the appeal of the cleansing rites of spring.

1/2 lb zucchini, thinly sliced
1 1/2 t garlic, minced
3 t walnut or other nut oil
16 oz frozen, chopped spinach
4 scallions, thinly sliced
1 can chicken or vegetable stock
1 T old fashioned oats
3 celery ribs, thinly sliced
1 medium onion, thinly sliced
2 small carrots, cut into bite-sized chunks

Saute zucchini and garlic in 2 t of the oil over medium high heat for 4-5 minutes, until soft. Season with salt and pepper to taste. Add scallions and 2/3 of the spinach. Saute until spinach is fully thawed then pour in chicken stock. Add oats and simmer for 15 minutes. (When the mixture is pureed, the oats will help add thickness and creaminess to the soup without the addition of fattening cream.)

Puree soup in the blender.

In a stock pot, saute celery, garlic and onion in remaining oil until onions are translucent. Stir in carrots and remaining spinach and saute for an additional 2-3 minutes. Pour puree into the vegetable mixture and add 14 oz water. (For a thinner soup, add additional water and season with salt). Bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Season with salt to taste before serving.

Serve hot with French bread toast smeared with goat cheese and sprinkled with fresh spring chives.

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