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Green Soup

Page history last edited by debrarian 7 years, 3 months ago

Kate Schw. says: "I am also utterly devoted to the basic Green Soup in Anna Thomas' Love Soup cookbook. (Also posted here.) Packed with greens and way more than the sum of its parts. This soup gives you superpowers. Also very easy. I usually garnish with a bit of crumbly white cheese, like feta or cotija." 

INGREDIENTS
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
cayenne
1 tablespoon fresh lemon juice

DIRECTIONS
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.

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