At this time of year, I’ve more greens growing in the garden than I know what to do with. They find their way into almost everything, stir-fry, salads, pancakes, casseroles, and soups Next I’ll be drinking them like the oh so sexy Renee Russo in The Thomas Crown Affair. Hey, wait a minute there’s no reason why you can’t drink THIS soup…Green Soup Shooters!
2 Tbsps. Olive Oil
1 Medium Onion, chopped finely
2 Peeled Potatoes, cubed
4 cups Radish Greens, OR Mustard Greens, OR Mixed Spring Mesclun Lettuces
4 cups Chicken Broth (Homemade or Low-Sodium) or Veggie Stock
1/2 cup Cream
1/2 tsp. Salt
Drizzle oil in a pot over med-high heat, toss in onion, and sauté until tender. Stir in potatoes. Add broth and salt. Bring to a boil, then lower heat to a simmer for 15 minutes or so, until the potatoes are fork tender. Add greens, cook until wilted. A few minutes should do it. Transfer to a blender, leave lid ajar so that the mix doesn’t spurt out the top, blitz until smooth. Return the soup to the pot. Over low heat, stir in the cream and warm through.
Makes 3 bowls OR 18 shot glass servings!
*If you want a peppery soup, use Mustard Greens. If you want a spicy soup, use radish greens. If you desire less heat and yet a complex mix, go for the assorted mesclun lettuce greens.
**If you want to lighten it up, substitute milk for the cream portion.
Luxed Up: Crumble a little cooked bacon or ham on top.