Creamy Multiple Greens Soup with a Caribbean Flair

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creamy multiple greens soup

Creamy Multiple Greens Soup with a Caribbean Flair

Serves 4

I used 4 cups of greens—a mixture of organic leeks and collards- adding some peas as well.  Using this simple recipe made a very delicious soup that was just perfect for a cold wintery day.  You don’t have to use all of the ingredients listed below; you can vary them and for instance, not use the peas, or not use as much dairy product, or increase the amount of broth and not use dairy, or not use the marinade. You even don’t have to blenderize it, but doing so will make it extra creamy.  You could instead of using the marinade introduce some cheese such as parmesan.  The necessary basic ingredients to use are the greens of course, some oil or butter, and broth. For the rest, use your imagination.  Lastly, I have found that the organic greens don’t cost that much more than the non-organic variety and are so much better.

Ingredients:

  1. 2 Tblsp. butter (but you could use olive oil)
  2. 4 C. mixed or not mixed greens- coarsely chopped, well washed and trimmed of thick stems
  3. 1 C. frozen peas
  4. 2 C. hot vegetable broth (or you could use chicken or even beef)
  5. 2 C. half-and-half or milk
  6. 2-4 Tsp. Caribbean Marinade
  7. S&P to taste

Directions:

  1. In a large deep sauce pan place the butter and turn the heat to medium.  When the butter is melted, add your greens and cook, stirring until they wilt (about 5 minutes).
  2. Add the stock; bring almost to a boil; lower the heat and cook briefly, until the greens are tender.  The time here will depend on the greens that you have used.  Spinach of course cooks very fast.
  3. Put through a sieve or food mill, or carefully puree in a blender.
  4. Return to the heat and add the half-and-half—DO NOT BOIL—and serve.
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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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