Spring Greens Soup
May 31st, 2009 Posted in Our Recipes | Comments Off
This recipe is inspired by the those French pureed soups you see in gourmet magazines as well as by the delicate but still way spicy greens growing in our garden this year. I’ve taken a lot of liberties with the ingredients and you can too.
Ingredients:
- 3-4 large handfuls of mesclun greens, coarsely chopped (any combination will do including lettuces, baby kale, arugula, baby mustards, spinach, sorrel, parsley, chives and the like)
- 1 medium Vidalia onion, chopped
- 1 medium potato, diced
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 can of broth or equivalent homemade
- 1/2 cup cream or light cream
- Sour cream or yogurt as garnish
Heat the oil and butter in a medium soup pan and saute the onion for 5-8 minutes until translucent. Add the coarsely chopped greens and stir around a couple minutes in the butter and oil until slightly wilted. Add the diced potato and then the broth. Simmer for 15 minutes or so until the potato is tender.
Get out your puree stick and whirl your soup until it is as smooth as you like it. (Alternatively, puree the soup in batches in the blender). When it is nicely pureed, add your cream and reheat for five or ten minutes.
Serve in bowls with a dollop of yogurt or sour cream and freshly ground pepper.
Serves 4 as a starter.
