CSA Share Ninja Rescue: arugula and other greens Recipe
Spring greens soup
Finally, finally, finally -- we're starting to see some fresh greens in our gardens here in Vermont!
I'm harvesting baby lettuce and arugula, and my mustard greens, bok choy and kale are cookin' right along.
(Administrative note: Please feel free to leave a comment and let me know what you've been getting in your CSA share with which you need help but be advised that there will be no CSA Share Ninja Rescue post next week, as I will be on vacation. The feature will resume on Monday, June 25.)
Spring Greens Soup (adapated from Better Homes and Gardens)
I've called out arugula and spinach in this recipe, but feel free to substitute equal amounts of whatever spring greens you have on hand.
- 1 onion, halved and sliced
- 3 cups sliced mushrooms
- olive oil
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12-14 ounces Yukon gold potatoes, peeled and quartered
- 3 cups arugula leaves
- 3 cups baby spinach
- 2 cups parsley (I used Italian)
- sour cream or creme fraiche, for serving
In a soup pot, cook the onion and mushrooms in some olive oil over medium heat for about 5 minutes. Add the broth, salt and pepper and bring to a boil. Add the potatoes to the pot and return the mixture to boiling. Reduce heat and simmer, partially covered, for about 10 minutes.
Remove the pot from the heat. Use and immersion blender to blend the potato mixture until fairly smooth. Add the arugula, spinach and parsley and return the pot to the heat. Bring it to boiling again, then remove from the heat again. Use the immersion blender again and blend it all up until it is smooth and has turned a beautiful spring green color. Season to taste with additional salt and pepper, and serve with a dollop of sour cream or creme fraiche.
[Shared with the What's in the Box? link party]