Saturday, May 26, 2012

Recipe: Quadruple Greens Soup

 This soup doesn't look like much (it is shown in these photos as the blob of green next to the sippy cup and on the baby's face), but it is so delicious that even the baby was clamoring for more.  It tastes a little like pesto, and would probably be good as a sauce.

It also is great for when your fridge is LOADED with greens.

Quadruple Greens Soup

2 T fat (chicken fat, butter, coconut oil, etc)
1 yellow onion, chopped
1/2 cup + 2 cups chicken stock
2 bunches chard, chopped
1 bunch beet greens, chopped
1 bunch spinach, washed and chopped
1 bunch basil
1/2 head garlic, peeled and diced
1 t sea salt

In a soup pot, heat oil on medium-high.  Add onion and sweat until translucent.

Add 1/2 cup stock and chard.  Stir and cover until wilted.  Add beet greens.  Stir and cover until wilted.   Add spinach.  Stir and cover until wilted. Add basil.  Stir and cover until wilted.

Add garlic, rest of stock, and sea salt.  Turn to medium-low and let simmer for 15 minutes.

Blend using immersion blender or in batches in food processor or regular blender.


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