Monday, July 8, 2013

Big Green Mean Machine Soup

This soup looks like grasssy mulch water, but trust, it is tasty and fresh as can be - like sipping on a Spring garden. This soup is also a dream for using up CSA staples such as kale, collards, etc. "kitchen sink" style. Spinach is the base so you will need quite a bit - I used one family sized pre-washed bag of organic spinach. Customize this recipe with whatever green you have on hand! Taste frequently and adjust to your taste.
  • A bug chug of oil (e.g. canola, olive, avocado, etc)
  • 2 Tbs butter
  • A large bunch of spinach - approx 6 handfuls
  • Collards  - 2-3 leaves
  • Kale - one bunch
  • Garlic Scapes - 4 scapes (less if you don't like the flavor of garlic)
  • Cucumber - 1/2 a large, 1 small
  • Spring onions - to taste (3 stems and bulbs)
  • Chives - 1 small bunch
  • Sugar Snap Peas - Approx 1 Cup
  • Baby Peas - Approx 1 Cup
  • Any other greens you have - green beans, turnip tops, celery, parsley, cilantro, basil, mint to taste
  • 1 L vegetable stock
  • Sea or kosher salt  
  • Freshly ground black pepper
  • Optional - a swirl of cream on top
Roughly chop vegetables to size of food processor bowl. Combine all vegetables in food processor and mince. Taste and adjust accordingly. 

In a large saucepan or dutch oven heat a good chug of oil and butter over medium-high heat. After butter has melted add finely chopped vegetables, a sprinkle of salt and cook until spinach is wilted stirring occasionally (this should take just a few minutes).

Add the stock. Stir to combine and lower heat to a simmer. Cover and cook for approx 20 minutes, until all vegetables are very soft.

Puree with a handheld immersion blender until desired consistency. Add salt and pepper to taste. Serve hot or cold with a drizzle of cream.

(If you don't have a food processor or immersion blender a counter top blender will work.)