Wednesday, September 2, 2015

Green Soup

This recipe is flexible, simple, comforting, and delicious with cheese and crackers, similar to tomato soup. If you don't have broth, just make it with water and it'll come out fine. That's what I often do.

If you want more protein, use lentils, chick peas or white beans to thicken it up rather than the potatoes. With the beans it makes a good warm savory substitute for a protein and greens smoothie.


5-6 cups chicken broth, vegetable broth, and/or water
1 bay leaf
1 tsp thyme
1 tsp salt (only if not using salted broth)
1/4 tsp black pepper or peppercorns

2-3 cubed potatoes or 1 can lentils, or white beans (1.5 - 2 cups cooked beans)
1 cup chopped celery  (can add onions or garlic too, if desired, but I prefer a milder flavor)

1.5-2 lbs various chopped fresh or frozen greens and herbs (parsley, escarole, romaine lettuce, spinach, kale, swiss chard, etc)
Lemon zest and juice from one lemon, or 1/4 diced preserved lemon (optional)
1/4 cup white wine (optional)
Dash of nutmeg (optional)
1/4 tsp of white pepper (optional)
Hot pepper flakes or cayenne pepper to taste (optional)
Salt to taste (less salt if using preserved lemon - they are very salty)
Lots of black pepper
Olive oil and/or Romano cheese to serve (optional)

In a large pot heat the broth/water and seasonings on high until boiling, then add the potatoes or beans and celery. Lower the heat to medium and cook until vegetables are tender.

Add the greens and lemon juice (or optional white wine) and lower the temperature to a low simmer for about 5 minutes. It might take longer for tougher greens like kale. yet less time for baby spinach. The greens should be just wilted.

Once the greens are wilted, remove from the heat, remove the bay leaf, and (carefully) use an immersion blender to puree the soup until smooth. Season to taste with nutmeg, white pepper, cayenne pepper, black pepper, and salt. 

Serve hot in bowls with a drizzle of nice grassy olive oil and a generous sprinkling of Romano cheese. Pesto is also good with this soup. I have been known to drink it straight out of mason jars like a smoothie in a pinch. It is even good at room temp or just slightly warm.

This soup keeps in the fridge for about a week if using vegetarian broth, freeze leftovers within 4 or 5 days if using chicken broth.

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