BASICS: Creamy Greens Soup

January 30, 2013

I am being overrun with greens from our CSA. It’s that time of year, it happens. Mark’s not so much a fan of greens as I am, so we end up with more than we can easily eat, sooner or later. What to do with a plethora of greens? Make soup! This recipe is easily adaptable for whatever greens you have, and it’s a snap to throw together.

Creamy Greens Soup

  • one large onion, chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • a pile of greens — I used a mix of kale, beet greens, radish greens, and broccoli leaves, stems removed and roughly torn
  • chicken broth
  • milk
  • salt and pepper to taste

In a medium pot (trust me, a big pile of greens shrinks fast), saute the onion in the olive oil and butter until tender. Add the garlic. When it is nicely fragrant, add the greens. Cook, stirring occasionally, until the greens have wilted. Add enough chicken broth to make the soup look brothy, then splash in some milk — I think I used about two cups of chicken broth and half a cup of milk.

With an immersion blender, puree the soup to your preferred smoothness. Or use a food processor or a blender, working in batches. Season to taste with salt and pepper, and enjoy. Add a little nutmeg if you think it needs it. I thought the radish greens gave it enough pep that it didn’t.

Be aware that beet greens bleed red — if you use beet greens, your soup will not be a pretty green color, but kind of muddy looking. It’ll still taste fantastic.

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