This weekend I realized that there were several pounds of greens in my refrigerator. We received a few pounds from the CSA share and my garden seemed to double the output in the cooler weather. Those of you that read this blog already know that I eat greens in two out of three meals and that did not seem to reduce the amount. You can thinly slice greens, blanch them and freeze for later use. This would work well with the braising greens. They can be used in a winter soup or stir fry.
I decided to make a soup with my swiss chard from the garden and spinach from the CSA share. There are several recipes for green soup. This is my version. Enjoy.
Amy Hetager, CSA Blogger
Bunch of swiss chard (15 large leaves)
Bunch of spinach (15-30 large leaves)
2 or 3 cloves of garlic
4 cups vegetable stock
2 tsps white wine vinegar
2 tblsps fresh herbs, I used tarragon
Goat cheese to add at serving time
Saute the onions and garlic. Slice the onion thinly and add with a little vegetable stock. Cut the greens very thin and add in handfuls. They will wilt. Add the tarragon and stock. Simmer for 15 minutes. Use an immersion blender to make the soup a lovely velvet texture. Add white wine vinegar if needed for taste. Add one to two ounces of goat cheese per bowl of soup and stir. Enjoy.