Creamy Multiple Greens Soup with a Caribbean Flair
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.
- 2 Tblsp. butter (but you could use olive oil)
- 4 C. mixed or not mixed greens- coarsely chopped, well washed and trimmed of thick stems
- 1 C. frozen peas
- 2 C. hot vegetable broth (or you could use chicken or even beef)
- 2 C. half-and-half or milk
- 2-4 Tsp. Caribbean Marinade
- S&P to taste
- 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).
- 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.
- Put through a sieve or food mill, or carefully puree in a blender.
- Return to the heat and add the half-and-half—DO NOT BOIL—and serve.