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36 Comments
Kerry
February 26, 2015
I never comment on recipes for some unknown reason but I'm compelled to comment on this one because I have truly loved it. I love how healthy it is, how it empties my fridge, but most of all how absolutely delicious it is. THANKS!!!!
Stacey H.
February 2, 2015
Hi there, I'm making this soup this weekend and I'd love to use the suggested rice in place of potato - can anyone tell me at what point I'd add the rice? Would love to know how to modify the recipe to incorporate the rice idea, thanks so much!
Donecia
October 30, 2014
I honestly thought I wouldn't get ANYBODY in my family to try this (which was ok because I knew I would love it!! LOL!) to my suprise everybody was willing to give it a taste and EVERYBODY LOVED it!! Not just like loved!! Mine too was made with chicken stock as I forgot to pick up vegetable stock at the store, but this was flat out delicious!! velvety and satisfying on a gloomy fall day!! The ate it all no leftovers and are requesting it again for lunches next week!! Will be making a huge batch this weekend for the freezer!!
tota
October 30, 2014
Am sure it was great, but there definitely is a taste difference with chicken stock, so I usually just use a stock cube (one of the better Swiss brands) to make what I need. Also, I have used escarole as well as chard or kale for this--it's amazingly easy and soooo good!
Rissako
October 30, 2014
Just made this for the first time. I thought I had vegetable stock in my cabinet. Turned out I only had chicken stock. Of course this means it's no longer vegetarian, but it turned out absolutely delicious.
Kate S.
October 17, 2014
Ack! I'd totally forgotten about her green soup, which I came across in the Eating Well article mentioned here. I made multiple batches and then, forgot. Never again! We loved that soup, and right now, with Winter on the horizon, this will be a perfect antidote to the cold North wind.
Carol
October 16, 2014
Yes, let's just celebrate the sharing and the love. Nobody really owns anything.
Julia D.
October 16, 2014
I'm new to this but LOVE these recipes - inspirational every day!! Only problem is that they are making me hungry!
Colleen S.
October 16, 2014
I've been eating Anna's green soups for decades, starting when our kids were growing up in Ojai, and never had a variation that wasn't just delicious.
Susan W.
October 16, 2014
I made this tonight too. I had frozen kake (frozen by me in a Ziploc just raw) and rainbow chard. I used basmati rice in place of the potato. Such a great soup.
tota
October 15, 2014
So....made it with escarole and kale, arborio rice in place of potato and it was....scrumptious! A definite keeper, and so healthy. Thanks for tips, love Food52, and love having all the feedback here.
tota
October 15, 2014
Thanks all, will use the arborio rice, think the squash may be unappealing color as Susan
pointed out below!
pointed out below!
Laura S.
October 15, 2014
Just made this--I did add sorrel and some summer squash and skipped the potato. Very delish!
Katherine
October 15, 2014
Anna Thomas suggests using 3 Tbs of Arborio rice instead of potato. Add it in when you start cooking the greens. Butternut squash might be good but it would be a whole different soup in terms of flavor.
tota
October 15, 2014
Did I see someone mention that you can substitute butternut squash for the potato? I have all on hand except that one thing, and want to make tonight!
Susan W.
October 15, 2014
Tota, someone suggested white rice which is what I am going to use. Butternut squash sounds tasty. I wonder how it will affect the color. Green plus orangey yellow=??
Burf
October 15, 2014
I'll be using this recipe all winter. I substituted cauliflower for the potato, and it was great. My stock was pretty dark. The result was a delicious soup, but more of a muddy green (but in the best possible way).
Susan W.
October 15, 2014
Such a good idea. I wonder why it was muddy? Just not vibrant green? Love your avatar.
Ellen S.
October 15, 2014
I'm part of the cult that developed after the Green Soup article appeared in the L.A. Times. I adore this soup and have made it so many times, I feel free to tweak it however I want. I especially like to spoon it over fish and bits of sliced yams and beets in a bowl. It tastes so fresh. My thanks to Anna Thomas!
Katherine
October 15, 2014
This has long been one of my favorite soups! So glad you are sharing it. I prefer the substitution of a couple of Tbs of rice for the potato. Anna Thomas is brilliant in my book. Check out her "Love Soup" now that we're going into "soup season".
The P.
October 15, 2014
Local greens are in season here and plentiful. Will give this a try. This would be an excellent source of anti-oxidants and Vit. K.
Susan W.
October 15, 2014
Can't wait to make this. I have a feeling it will join Amanda's Broccoli, Gingerroot's Spicy Pork and Well Fed's Silky Gingered Zucchini soups as my go to winter soups.
thefolia
October 15, 2014
Viva la verdi! Using my beet leaves to make this in our nest...Happy Nesting.
Beysh
October 15, 2014
Aside from the vegetarian broth, this recipe, both ingredients and techniques are identical to one published in the LA Times many years ago by Thomas Keller. It was his version of the "soup diet" that was the rage at the time. I know recipes can be similar, but this one is so close it seems that he deserves the credit.
Kristen M.
October 15, 2014
Beysh, do you have any more information -- a link to Keller's recipe or at least a date when it was published? As you can see from the article, Anna Thomas' version has a pretty impressive pedigree, and was first published in the LA Times in 2001.
AntoniaJames
October 15, 2014
"Originality is the fine art of remembering what you hear but forgetting where you heard it." Laurence J. Peter. Isn't that the truth. Please don't get me (daughter of a historian, knew correct citation format and what manuals to use at age 10) started on the appalling disregard for attribution in food writing, especially that found on the internet. ;o)
AntoniaJames
October 15, 2014
And just to clarify, I'm not referring to this article. Just ranting. (Love you, Kristen.) ;o)
Susan W.
October 15, 2014
You know..I see people being shot down so often on this site for posting non original recipes. It's disheartening. I find it amazing that people don't realize recipes are often created simultaneously or at different times by multiple people. It doesn't mean they were pirated..it means people can often have the same ideas about what to do with ingredients. It's why I have not posted any recipes on this site. What if the wonderful manicotti recipe from my friend Katies Grandmother (dead for over 40 years) originally came from someone else. Food and people who make it should be celebrated and not scrutinized. Just my 2 cents.
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