Green Soup

I have discovered a WONDERFUL way to use our greens – a fabulous green soup. Take all the greens you get in a week – last week included mustard greens, kale, collards and Swiss chard – and wash well. I usually wash them all together at least three times and I check the back of the leaves for any of those pesky worms as I am washing. You can give them a rough chop (or not), add to a pot with a cup of water, handful of cilantro a cubed potato (to help thicken it) a teaspoon of salt and a chopped onion. Bring to a boil and cook on low for 30 minutes. Meanwhile – chop another onion (you should have received a few in your bag) and sauté with a tablespoon of butter or olive oil – low and slow until they carmelize.  (About 25 minutes). You can also chop up one of the peppers in your bag and sauté along with the onion. This week I am going to try sautéing a poblano pepper I chopped and froze a couple weeks back!  Give it a little kick. After the onions have carmelized – add 2 (or 3 or 4 or 5…) finely chopped or pressed cloves of garlic and sauté until fragrant – just a few seconds.  Add the onions and garlic to the pot of greens along with 3 or 4 cups of chicken broth.  Cook about 20 more minutes.  Take an immersion blender and purée the soup. (If you don’t have one you can use a blender). Add salt and pepper to taste and then do what they did in the 1800’s and early 1900’s – add a bit of cream to give the soup a little creaminess!  I think I added 1/3 cup to the whole pot.   Once you pour some soup in your bowl – add finely grated Parmesan cheese!  If you are thinking the cream will add too many calories- then skip that part and add a squeeze of lemon and a dash of olive oil with the Parmesan cheese. Enjoy with a salad and nice crusty bread!  Yum Yum!  This will be great on a cool fall day.

And remember – if you are pressed for time or don’t plan to cook that week – wash and dry your greens really well. Once thoroughly dry – throw them in a bag and freeze until you can use them!  Studies show that vegetables frozen right after they are harvested retain the majority of nutrients and are often better than fresh. (Grocery store fresh that is) After just 4 days the majority of nutrients are gone from many veggies.  Well – you can’t get any fresher than the veggies you get from Phocas Farms.  They harvest each day!  Talk about fresh!12561FA3-8B17-468A-A8D7-32D8C83705B1


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