Jul 14 2026
Restaurants›D.H. Lescombes Winery & Bistro - Cottonwood Albuquerque›Soup & Salad Recipe

Soup & Salad Recipe

Inspired by D.H. Lescombes Winery & Bistro - Cottonwood Albuquerque
Time45m
Serves4

soup of the moment + house salad + choice of dressing

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Ingredients

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Soup of the Moment

House Salad

Method

Soup Preparation

  1. 1

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

  2. 2

    Add Remaining Vegetables

    Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.

  3. 3

    Combine Broth and Tomatoes

    Pour in the vegetable broth and add the canned diced tomatoes, oregano, salt, and black pepper. Bring to a boil, then reduce heat to simmer.

  4. 4

    Simmer the Soup

    Let the soup simmer for about 20 minutes, allowing the flavors to meld together.

  5. 5

    Add Spinach and Lemon Juice

    Stir in the chopped spinach and lemon juice. Cook for an additional 5 minutes until the spinach wilts.

  6. 6

    Adjust Seasoning

    Taste the soup and adjust seasoning with more salt and pepper if needed.

Salad Preparation

  1. 7

    Prepare Salad Base

    In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

  2. 8

    Add Feta and Dressing

    Sprinkle the crumbled feta cheese over the salad. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.

  3. 9

    Toss the Salad

    Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are coated.

  4. 10

    Serve

    Serve the salad immediately alongside the soup.

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