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!