Cream of Green Soup

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This is basically a potato soup with greens.  We served it with crusty French batards. You could also use other kinds of greens - mustard greens might be nice.  I felt it took quite a bit of salt and white pepper.  I might try adding pesto to get more flavor with less salt.
Ingredients
2 tbl butter or olive oil
1 cup onion, diced
1 clove garlic, minced
1/2 tsp fresh thyme leaves
12 cups chopped kale or other greens
2 cups potatoes, peeled and diced
4 cups vegetable or chicken stock
1 cup half-n-half or whole milk
Salt and pepper to taste
 
Directions
1. Saute onion in butter (oil for vegans) on medium heat for about 5 minutes. Add garlic and thyme and saute 1 more minute. Add potatoes, greens and broth and simmer for about 15-20 minutes, until potatoes are tender and the greens are completely wilted down into the broth. Let cool slightly and puree in a food processor in batches (or use an immersion blender). Return to pot, add milk and seasoning and heat through.  You might also try sprinkling grated cheese (we like Fontina) and fresh bacon bits, unless you are making the vegetarian version.
 
Notes:
How much kale is 12 cups, you might ask?  Well, let me tell you, it's a lot less than a whole pound-and-a-half bunch from the typical grocery store.  I chopped the whole bunch, because 12 cups sounds so big, and I know that greens cook way down in volume.  But I couldn't even get half into the hot stock (in an 8-qt pot).  The greens steam with the pot lid on, but it takes a long time for them to get down into the broth - there is only a quart of liquid to work with. I would say try half a bunch - half to three-quarters of a pound.  I have no idea, yet, how to estimate the amount you would use of fresh-picked garden kale.  I will keep my scale handy to check.




Matriarchy

Member since Sep 2007

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