Grovewood Greens Soup
Beth Davis-Noragon is the owner and operator of the Grovewood Tavern. She is an amazing chef and a lovely person. A longtime supporter of Fresh Fork Market, you should stop by and visit her sometime! Here is her version of a Greens Soup, which tastily incorporates loads of those greens that fill up your Summer bags.
Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add onion, coarser vegetables (like the cabbage, or collard greens, etc.), 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Stir in flour to make a light roux. Stir in stock and cook, covered for about five minutes.
Add leafy greens to pot and simmer, covered, until greens are tender, about 5-10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. A touch of soy sauce adds a great umami note.
Ingredients
Directions
Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add onion, coarser vegetables (like the cabbage, or collard greens, etc.), 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Stir in flour to make a light roux. Stir in stock and cook, covered for about five minutes.
Add leafy greens to pot and simmer, covered, until greens are tender, about 5-10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt. A touch of soy sauce adds a great umami note.