Green Soup

Green Soup

Last spring when I had backyard greens to spare, I put up several quarts of “green soup.” And boy, am I glad now. It’s winter. It’s not that cold, but it’s grey and windy and grey — and nothing is growing in my garden and yet, down in the basement freezer, there are quarts of this lovely soup, made with my very own greens. A saving grace.

Green soup is very easy. Wash and chop greens of any variety — most of last springs’ soups were made with a mix of broccoli rabe, komatsuna, spinach, and mustard greens. In a big pot, sauté some chopped onion, and maybe a little garlic and red pepper flakes if you like. Then I like to add some peeled and chopped carrot (for sweetness). Sauté for a few minutes to start them cooking, then add all the greens and sprinkle with salt to taste. Throw in a few peeled and chopped potatoes (for a dutch oven full of soup, I’ll put in 2-3 peeled baking potatoes. You want them for the starch, to thicken the soup up.) Wilt the greens and add either stock or water to cover. Simmer until the potatoes and carrots are very soft, and the greens have cooked through. Then puree with an immersion blender. You can add a little cream if you like, or a dollop of sour cream or yogurt to the soup bowl.

I froze this in quart jars, which made me feel guilty for not eating them all summer, but are now rewarding me with late-winter green goodness. With a slice of toast, this is a perfect lunch.

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