Green Soup (Love Soup)

  • Currently 4/5
serves 4-6
1 bunch chard or spinach
1 bunch kale
4-5 green onions, sliced, white and green parts
1/2 cup loosely packed cilantro
1 teaspoon salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 1/2 tablespoons olive oil
marsala or dry sherry
1-2 cloves garlic, finely chopped
2 1/2-3 cups veggie broth
black pepper
1 tablespoon fresh lemon juice
1. Wash the greens thoroughly, trim off their stems, and slice the leaves.  Combine the chard/spinach, kale, green onions, and cilantro in a large soup pot with 3 cups of water and a teaspoon of salt.  Peel the potato, or just scrub it well if you prefer, cut into small pieces, and add it to the pot.  Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for 30 minutes.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This is take up to 30 minutes.  Don't hurry; give it a stir once in a while and let the slow cooking develop the onion's sweetness.  If you like, you can deglaze the pan at the end with a bit of Marsala or sherry.

Add the caramelized onion to the soup.  Put the remaining 1/2 tablespoon oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great.  Add the garlic to the pot and simmer the soup for 10 more minutes.

Add enough broth to make the soup a soup - it should pour easily from a ladle - and puree in a blender, in batches, or use an immersion blender.  Don't overprocess; potatoes can turn gummy if you work them too much.

Return the soup to the pot, bring it back to a simmer, and taste.  Add a pinch more salt if needed, grind in some black pepper, and add a pinch of cayenne and a tablespoon of lemon juice.  Stir well and taste again.

Garnish is a drizzle of olive oil.


Member since Jan 2010

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