Green Soup

This soup is yet another way to enjoy the abundance of greens that spells summer.  There are a multitude of ingredients that you can use to make this soup, so I will start with one version, and end with variations.  The most important step is to turn the broth off as you add the greens so they retain their vibrant green color.

4 c. stock
1 onion diced
1 carrot diced
3-4 cloves of garlic minced
2 medium potatoes diced
1 bunch of greens coarsely chopped (I like kale, or kale and spinach, but any greens will work)

Saute the onions in a little olive oil until onions are becoming translucent then add carrot and garlic and saute a couple more minutes.  Add stock, potatoes, and some salt and pepper and put soup on a slow boil until potatoes are soft.  Turn off the heat, add the greens, stir until they wilt, and then puree (if you have a Vita mix, fantastic--the smoother the texture the better), and serve.

The potatoes add starch and heft to the soup so you do not have to add cream, but you can finish it off with that at the end if you want, or add a dollop of creme freshe or sour cream as you serve.

You can substitute rice or white beans for the potatoes if you prefer--or as might be the case, that is what you have in the fridge.

You can add mushrooms--think about the color of these--paler will keep the soup this bright green, which I think is one of it's biggest attractions.  The mushrooms add unami, another flavor dimension.