Green Garden Soup Recipe
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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.
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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.
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