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Cream of Greens Soup

This is a great recipe for spring or fall, and can be adapted to use whatever greens and roots you have from your share.

4 cups washed, stemmed, chopped greens (kale, spinach, Asian spinach, turnips greens, bok choy, etc.)

3 large or 5 small turnips, thinly sliced

2 potatoes, thinly sliced

1 large or 2 medium carrots, thinly sliced

1 large onion or several scallions, sliced

1 quart chicken or veg. broth

1 cup milk

1/4 cup all-purpose flour or gluten-free alternative

1/2 cup grated cheese (cheddar, colby, jack, etc.)

2 T. butter

salt and pepper to taste

 

In soup pot, melt butter. Add onion and saute until translucent. Add whatever root veggies you are using, ie. turnips, potato, carrot, etc. Saute a few minutes. Add broth and bring to boil. Then reduce to low heat and cook until roots are tender, about 10-15 minutes. Meanwhile whisk flour and milk in small bowl until combined. When roots are soft enough to mash, add milk/flour mixture, chopped greens, and cheese. Cook a few minutes more, until greens wilt. At this point, you can puree all or half of soup with a stick blender (to desired consistency and color.) Add about 1 tsp of salt and 1/4 tsp of pepper. Then taste and adjust seasonings. Enjoy!

 

This entry is related to the following products. Click on any of them for more information.
Onion, Kale, Bok choy, Spinach, Carrot, Turnip, Potato, Scallions (Green Onion), Kale, Siberian, Kale, Red Russian, Kale, Dino, Bok Choy, Carrots, Potatoes, Turnips,

The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

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