The Soup For All Your Wilted Greens
Happy Earth Day! Since I have a garden, I always have an unlimited amount of greens. Even though this sounds great, it also means there is a higher risk for food waste. If the garden yields more than usual, I’m pretty good about planning my meals extra veggie that week. But unfortunately, they start wilting and not looking so appetizing.
That’s where the Wilted Greens Soup comes in. Many times your wilted greens are still nutritious and edible but maybe not in the standard form. Dana Slatkin from Farm Girl Beverly Hills came up with this delicious recipe for this very problem. Grab your greens and make a soup!
Spring Wilted Greens Soup
Ingredients
- 4 tbsp. (1/2 stick) unsalted organic butter or Earth Balance
- ½ yellow onion, chopped
- 3 sprigs thyme, leaves picked
- 1 small Yukon Gold or ½ russet potato, peeled, cut into 1-inch pieces
- 4 cups organic vegetable or chicken broth (save all your extra veggies for this, too!)
- 4 cups chopped mixed wilted greens (such as romaine, arugula, iceberg, butter lettuce, etc.)
- 1 ½ cups frozen peas, thawed
- 1 tsp. sweetener of your choice, optional (Dana recommends Dolcedi,which derives from apples. It’s low on the glycemic scale and can be found at Whole Foods.)
- Kosher salt, freshly ground pepper
- Crème fraiche, for garnish
- Chopped fresh chives, tarragon, mint, and/or parsley, for garnish
Directions
- Heat the butter in a large pot medium over medium heat. Cook the onion and thyme, stirring often, until the onion is soft and translucent, about five minutes; season with salt and pepper.
- Add the potato and the broth, bring to a boil, and cook until the potato is soft; 8-10 minutes. Stir in the greens, peas, and sweetener. Remove from the heat, and let sit 10 minutes to allow greens to soften.
- Puree the soup in a blender until smooth. Pour into soup bowls; swirl with crème fraiche and sprinkle with herbs.
Scarlett loves it, too!
