Green Garden Soup Recipe

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Make this when the garden--or the farmers' market--is overflowing with fresh greens. This is an ideal use for garden lettuce that has passed its prime. And don't skip the cream--even this small amount has a major impact on flavor and texture.
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  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 1 medium to large potato, chopped or grated
  • 2 quarts lightly packed spinach or lettuce leaves, or other mild flavored greens
  • 1 cup broth or water
  • 1 cup milk
  • 1/4 teaspoon nutmeg, or to taste (optional)
  • salt and pepper to taste
  • 1/4 cup cream, or more (optional, but delicious)
Container: large sauce pan, blender or food processor
25 mins
0 mins
25 mins
  • Wash greens. Chop coarsely, removing any large stems.
  • Heat oil or butter in saucepan, 3 quarts or larger, add onion and potato and cook, stirring occasionally, until soft, 5 - 10 minutes. (Don't brown.) Add greens and stir 1-2 minutes, until they wilt. Add water or broth and simmer until greens are tender (time will vary with age and type of greens--only 2-3 minutes for very tender greens such as lettuce) .
  • Purée in blender, food processor, or food mill (in batches, if necessary--don't over-fill machine).
  • Return to pan and stir in milk. Heat to serving temperature, but don't boil. Add salt, pepper, and nutmeg to taste. Ladle into serving bowls and swirl a tablespoon or two of cream into each bowl. Garnish, if desired, with a few radish slices, carrot curls, or sprigs of fresh herbs.
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