9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Cream of Greens Soup

Cream of Greens Soup

  • 3 cups chopped greens (kale, chard, spinach, turnip greens, etc.)
  • 1 small onion or several scallions, chopped
  • 1 and 1/2 - 2 quarts chicken or vegetable broth
  • 1 large potato, sliced
  • 4 Tbsp butter
  • 1/2 pint heavy cream
  • pinch nutmeg (optional)
  • sea salt and fresh ground black pepper

Heat olive oil over medium heat in a stock pot or dutch oven. Add onion, salt to taste, and cook until translucent but not brown. Add potato, and 1 1/2 quarts broth. Bring to a boil, reduce heat, and simmer for 15 minutes, until potatoes are tender. Add chopped greens. Simmer for 5-10 minutes more, until greens are wilted but still bright green. Remove from heat. Add cream and purée soup using an immersion blender or in batches in a blender. Add additional broth to thin if desired.  Return to heat, add salt and pepper to taste, and optional nutmeg. Taste and adjust seasoning as necessary. Serve immediately (it also freezes well).

 

 

Whats in my CSA box? October 20th, 2017

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color

New recipe: Tomato, Swiss Chard, and Ricotta CalzonesOctober 20th, 2017

Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red. 2 T olive oil 2 C sliced red onions 2 large garlic

New recipe: Green SmoothiesOctober 20th, 2017

1/2 apple5 - 1" chunks frozen banana (always use and never more than 1 banana)1 fresh mango1/4 cup orange juice or 1/2 orange, squeezed1/4 cup water3 cups greens (spinach, kale, collards or chard)Blen

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