Next time you wondering what to do with all those leafy greens that seem to be ubiquitous, check this recipe out. I admit, it is kind of a scary color for soup and it does look like the beginning meal of a cleanse regimen, but, I assure you that not only is it delicious and an oft-requested recipe in my house, it also uses up all the greens in my farm share bag! Yay! So here’s the official Bon Appetit photo.
What did I tell you? Beautiful? I have endlessly adapted this recipe to use up kale, collards, and chard and played with the mix of leafy herbs accordingly; parsley, cilantro, basil, mint … I’ve used homemade veggie and chicken stock … goat cheese and feta … this soup is endlessly forgiving and if you pair it with some nice crusty bread you’ve got a memorable, delicious meal. IF you are a green veggie fan. Full disclosure: one boy will NOT eat this meal and it’s leftovers for him.
And my bucket? It’s awfully pink for a green soup …
What you can see (clockwise top to bottom):
- spent Alstomeria blooms
- colorful swiss chard stems
- tangerine peels
- Swiss chard stems (can’t see on bottom)
- parsley stems (can’t see on bottom)
Now, please, go make your own soup.