Green Garden Soup Recipe
Rate & Review
Make this when the garden--or the farmers' market--is overflowing with fresh greens. This is an ideal use for garden lettuce that has passed its prime. And don't skip the cream--even this small amount has a major impact on flavor and texture.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
2 tablespoons butter or olive oil
1 large onion, chopped
1 medium to large potato, chopped or grated
2 quarts lightly packed spinach or lettuce leaves, or other mild flavored greens
1 cup broth or water
1 cup milk
1/4 teaspoon nutmeg, or to taste (optional)
salt and pepper to taste
1/4 cup cream, or more (optional, but delicious)
:large sauce pan, blender or food processor
Wash greens. Chop coarsely, removing any large stems.
Heat oil or butter in saucepan, 3 quarts or larger, add onion and potato and cook, stirring occasionally, until soft, 5 - 10 minutes. (Don't brown.) Add greens and stir 1-2 minutes, until they wilt. Add water or broth and simmer until greens are tender (time will vary with age and type of greens--only 2-3 minutes for very tender greens such as lettuce) .
PurÃ©e in blender, food processor, or food mill (in batches, if necessary--don't over-fill machine).
Return to pan and stir in milk. Heat to serving temperature, but don't boil. Add salt, pepper, and nutmeg to taste. Ladle into serving bowls and swirl a tablespoon or two of cream into each bowl. Garnish, if desired, with a few radish slices, carrot curls, or sprigs of fresh herbs.
Ribollita Bean Soup - Tuscan Vegetable and Bread Soup
Garden Beet Soup
chopped fresh dill leaves
freshly ground black pepper
Garden Cress Soup Ã¡ la Orange
More Similar Recipes
Green Garden Soup Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com