Grovewood Greens Soup

By May 18, 2015

Beth Davis-Noragon is the owner and operator of the Grovewood Tavern. She is an amazing chef and a lovely person. A longtime supporter of Fresh Fork Market, you should stop by and visit her sometime! Here is her version of a Greens Soup, which tastily incorporates loads of those greens that fill up your Summer bags.

 1 tablespoon olive oil
 2 tablespoons unsalted butter
 2 tablespoons flour
 1 fennel bulb, trimmed and chopped
 optional: cabbage, cored and chopped
 1 small onion, peeled and chopped
 2 bags stemmy greens from Fresh Fork (chard, kale, spinach, broccoli leaves, beet greens...)
 4 cups water, chicken stock or vegetable stock
 1/2 cup heavy cream
 1 tablespoon fresh lemon juice
1

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add onion, coarser vegetables (like the cabbage, or collard greens, etc.), 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Stir in flour to make a light roux. Stir in stock and cook, covered for about five minutes.

2

Add leafy greens to pot and simmer, covered, until greens are tender, about 5-10 minutes.

3

Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. A touch of soy sauce adds a great umami note.

Ingredients

 1 tablespoon olive oil
 2 tablespoons unsalted butter
 2 tablespoons flour
 1 fennel bulb, trimmed and chopped
 optional: cabbage, cored and chopped
 1 small onion, peeled and chopped
 2 bags stemmy greens from Fresh Fork (chard, kale, spinach, broccoli leaves, beet greens...)
 4 cups water, chicken stock or vegetable stock
 1/2 cup heavy cream
 1 tablespoon fresh lemon juice

Directions

1

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add onion, coarser vegetables (like the cabbage, or collard greens, etc.), 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Stir in flour to make a light roux. Stir in stock and cook, covered for about five minutes.

2

Add leafy greens to pot and simmer, covered, until greens are tender, about 5-10 minutes.

3

Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. A touch of soy sauce adds a great umami note.

Grovewood Greens Soup

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