Green Garden Soup

Green Garden Soup

This soup really surprised me with how very many green vegetables can be packed into one bite!

Are you tired of green smoothies? Give this soup a try, and see how it treats ya ;)

The flavor reminded me of a cream of broccoli soup, which is a surprise given how little cream is actually included. The recipe didn't tell me to do so, but I ran this soup through an immersion blender before adding the cream. You can absolutely keep the veggie pieces, but I wanted to see how a smoother soup would pan out. I garnished with some Parmesan crumbles, at the end! This soup should definitely be served with croutons, or some crusty bread.

NPK Fisher's

Ingredients:

2 TBSP butter or good oil

1 bunch watercress

1/2 head of lettuce

3 green onions and tops

2 or 3 cabbage leaves

4 celery tops

1 sprig thyme or marjoram

1 handful parsley

4 cups chicken or beef broth

1 egg yolk

1/2 cup thick cream

Seasoning

Directions:

Chop or grind the vegetables (washed, of course). Heat gently for about 10 minutes with the oil, and add the broth. Cover and slowly simmer until very tender, about 45 minutes. Beat egg yolk and cream together and add after the soup is dialed up. Sprinkle with freshly ground pepper.

Green Garden Soup Ingredients

Starting to wilt the veggies

The soup after 45 minutes of simmering