before will scoff at the inclusion of this recipe in a roundup of quick spring soups. While it's true that a totally traditional version of the soup is more of a daylong, weekend project, our version streamlines the process and is cooked in a single Dutch oven, making this a plausible dinner option for any night of the week. Adding pumpkin seeds brings the soup richness, and searing the green salsa adds depths of flavor.
The idea of cooked lettuce might not whet your appetite, but this soup might just convince you to do more than toss yours in salads. We cook garlic and onion until soft, then add stock and simmer. Once the stock has been nicely flavored, we add lettuce and parsley, and cook until the crisp greens are wilted and softened. After that, all there is to do is blend the mixture and you're ready to eat. Garnish the bright green soup with radish and pea shoots and a light squeeze of lemon juice.
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