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Cream of Greens Soup

Cream of Greens Soup

  • 3 cups chopped greens (kale, chard, spinach, turnip greens, etc.)
  • 1 small onion or several scallions, chopped
  • 1 and 1/2 - 2 quarts chicken or vegetable broth
  • 1 large potato, sliced
  • 4 Tbsp butter
  • 1/2 pint heavy cream
  • pinch nutmeg (optional)
  • sea salt and fresh ground black pepper

Heat olive oil over medium heat in a stock pot or dutch oven. Add onion, salt to taste, and cook until translucent but not brown. Add potato, and 1 1/2 quarts broth. Bring to a boil, reduce heat, and simmer for 15 minutes, until potatoes are tender. Add chopped greens. Simmer for 5-10 minutes more, until greens are wilted but still bright green. Remove from heat. Add cream and purée soup using an immersion blender or in batches in a blender. Add additional broth to thin if desired.  Return to heat, add salt and pepper to taste, and optional nutmeg. Taste and adjust seasoning as necessary. Serve immediately (it also freezes well).

 

 

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