Spring Greens Soup
May 13, 2011
This is soup, and as such, the measurements are totally flexible. You can add whatever greens you want to resurrect, in whatever proportions. Try adding pesto, or basil, or tarragon, or any other ingredients you think would taste swell.
- Makes: Serves 6.
1In a large pot, heat the oil and butter over medium-high heat until the butter melts. Add the onion and cook for a few minutes, until soft. Add the garlic and cook another minute.
2Add the vegetables and cook for a few minutes, until the greens wilt. Add the stock and bring to a simmer; cook for 15 minutes, or until everything is very tender. Remove from the heat, add a splash of milk or cream and puree with a hand-held immersion blender until smooth or as chunky as you like. Serve warm or chilled.