Author Notes
A soup based on green vegetables, delicious and healthy! Found it in Mission Kitchen blog and adapted it to my tastes. —Vassia Simou
Ingredients
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2 tablespoons
butter
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1
medium yellow onion
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1
bayleaf
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1
carrot
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4
cloves of garlic
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3
medium heads of broccoli
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1 1/2 pounds
wild cabbage and/or spinach
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4 tablespoons
chopped fresh chives
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6 cups
organic vegetable stock
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1 1/2 tablespoons
lemon juice
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250 milliliters
milk
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salt&pepper
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sour cream
Directions
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Start by preparing all the vegetables. Finely chop the onion, carrot, garlic, and chives. Roughly chop the broccoli heads and the kale and spinach.
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In a large soup pot heat the butter over medium heat. Once butter is melted, add the onion, carrot, and bay leaf. Cook, stirring occasionally until the onions become translucent.
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Add the garlic, cooking until the garlic becomes fragrant. Add the kale and spinach, season with salt and pepper and cook until the kale and spinach are just wilted.
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Add 2 tablespoons of chives stirring to incorporate. Pour in white wine and scrape the bottom of the pan to deglaze. Simmer for 2 -3 minutes.
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Pour in the vegetable stock and all of the broccoli. Bring to a boil, then reduce heat and let simmer until the broccoli is tender.
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Remove the bay leaf and carefully blend the soup in batches in a standing blender or directly in the pot.
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Return the pureed soup to the pot and bring to a simmer over low heat. Stir in the milk(or heavy cream), lemon juice and additional salt and pepper to taste if needed.
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Serve and garnish bowls with a dollop of sour cream and the remaining chives.
Don’t forget to serve with fresh bread!
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