Green Soup Recipe
Green soup may sound too boring, but can be a healthy choice. Herbs lying on your tray like parsley, sorrel or watercress is a great combo for this dish. The sour cream added, gets into the herbs and veggies making them soft and tender. Served with toast fingers to your guests can make the evening even better.
Ingredients
1/2 cup each finely chopped sorrel, spinach, dandelion greens, kale, Swiss chard or any green leafy vegetable or combination to make 2 to 3 cups
1 rib celery, thinly sliced on diagonal
1/2 cup minced green onions (white and some green)
1/4 cup each minced leek (white only), fresh parsley and watercress
3 tablespoons butter
1 tablespoon unbleached flour
4 cups brown chicken stock 1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Paprika
Toast fingers
Directions
Saute vegetables, parsley and watercress in butter until well coated and wilted.
Sprinkle with flour, cook, stirring, 3 minutes, then gradually add stock.
Cook and stir until smooth.
Cover, bring to boil, lower heat and simmer gently until celery is just tender-crisp.
Remove from heat, mix sour cream into 1/2 cup of hot soup and then return to rest of soup.
Season and adjust to taste.
Sprinkle with paprika and serve with toast fingers.
Sprinkle with flour, cook, stirring, 3 minutes, then gradually add stock.
Cook and stir until smooth.
Cover, bring to boil, lower heat and simmer gently until celery is just tender-crisp.
Remove from heat, mix sour cream into 1/2 cup of hot soup and then return to rest of soup.
Season and adjust to taste.
Sprinkle with paprika and serve with toast fingers.
