A lovely soup, redolent of the herbaceous quality of spring greens. Any greens will work here, though if you go for the sturdier brassicas, then you’ll have to braise them first, and for a longer time than the true Spring greens, such as spinach, arugula, and lettuce. This makes a good first course, or as part of a meal with bread and cheese or any kind of sandwich. You could also add some protein to this soup, at the end, after the greens have been puréed, beans being particularly complementary.
2 T vegetable oil or butter, or a combination
1/2 c onion, chopped
1 or 2 cloves garlic, minced
2 – 3 bunches of greens–spinach, arugula, lettuce, etc., washed, stemmed if necessary, and coarsely chopped
some fresh chopped herb(s), if available, or a T or two of dried herb(s)
6 c broth or stock, or water, though if using water, dissolve some bouillon cubes in it first
salt and pepper, to taste
1/2 – 1 c cream, milk, yogurt, sour cream, rice milk, etc.
1. In a soup pot, heat oil. Add the onions and cook for a few minutes. Add the garlic and cook, stirring, for a minute. Add the greens, in batches, stirring them down as they wilt. If using fresh herb(s), add here as well.
2. Once the greens are wilted, add the broth or stock along with some salt and pepper. If using dried herb(s), add here. Bring to a gentle boil, then reduce heat to a simmer and simmer for 5 minutes or so.
3. If you have an immersion blender, purée the soup that way; otherwise either scoop out the greens as best you can and whizz in a blender or food processor, or purée the whole soup, in batches. You can also just leave the soup as is, not as elegant perhaps, but still good.
4. Return greens or puréed soup to the pot and add the cream and any protein, if using. Heat through, but do not allow to boil. Taste for seasoning, and serve.