Twogreensoup Recipes

PROVENçAL GREENS SOUP

Steps:

• Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
• Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

EASY SUPER-GREENS SOUP

Steps:

• Heat oven to 375°F. Line rimmed baking pan with foil.
• In 5-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook onions, carrot and celery in oil 9 to 12 minutes, stirring occasionally, until carrots are just tender. Stir in garlic, salt, dried herbs and pepper; cook about 1 minute or until garlic is fragrant. Add beans and broth. Increase heat to high; heat to simmering. Cover; reduce heat to medium-low, and simmer 15 minutes. Stir in baby greens; simmer 4 to 5 minutes or until greens are tender.
• Meanwhile, place baguette slices on pan; brush with remaining 4 teaspoons oil. Bake 8 to 9 minutes or until crispy and lightly browned.
• To serve, divide soup among bowls; top with Parmesan cheese, and serve with baguette.

GREEN SOUP

Steps:

• Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
• Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
• Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.

PEA GREEN SOUP

Steps:

• Bring 1 1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to a boil, cover and cook until soft, about 10 minutes. Blend to a puree with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat and season with salt and pepper. Sprinkle with mint and Parmesan if using.

GREEN SOUP

Steps:

• Saute the onion, garlic and celery in oil until soft. Add 4 1/2 cups of stock, split peas, and bay leaves. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
• Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
• Remove bay leaves and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve.

TWO GREEN SOUP

Steps:

• Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 2 inch pieces.
• Wash and rough-chop the spinach.
• Heat olive oil on medium in a small pan.
• Add flour, stir and cook 5 minutes or until crumbly.
• Add the soy or almond milk and cashew butter. Whisk together and cook until the mixture starts to thicken.
• Remove from heat.
• Bring the stock to a boil with the bouillon cube.
• Simmer the asparagus for 5 minutes or until just tender.
• Add nutmeg & spinach, and simmer just until spinach is wilted.
• Stir in cream sauce and heat another two minutes.
• Blend with a blender stick until smooth, or process in 2 batches in a regular blender.
• Add the optional chopped fresh herb and continue to blend for a minute.
• Add salt and pepper to taste and heat on medium low for 5 minutes - DON'T BOIL!