Green Goodness Soup (Weed Soup)comments (0) April 19th, 2012
Serves 4 to 6
8 to 12 cups loosely packed greens or herb leaves such as nettles, chickweed, dandelion, violet leaves, spinach, kale, baby chard, beet greens, etc., washed and rough chopped
6 or 8 sliced green garlics or about 4 large garlic cloves, minced
About 4 tablespoons unsalted butter, olive oil or a combination thereof
About 6 cups vegetable stock or miso broth, hot
1 large carrot, grated
1 large potato, grated
Salt and freshly ground pepper
Few pinches red chile pepper flakes
4 or 5 dashes Angostura bitters, optional
In a large soup pot, heat the butter and/or oil over medium heat. Add the garlic and stir for a minute or two. Add the grated carrot and potato and stir for a few minutes. Add about half of the greens and stir, add the rest of the greens and stir, cover the pot with a lid. Let them braise for a few minutes until wilted.
Add the stock, stir well and cook over medium low heat for about 10 to 15 minutes, stirring occasionally. Cook at a bare simmer; do not allow to boil if using the miso.
Season with salt and pepper, some chile pepper flakes and the bitters, if desired. Taste for seasoning and adjust with salt and pepper. If it seems a bit thick, add another cup or so of stock.
At this point, I puree about half of the soup with an immersion blender (stick blender) or you can do it in batches in a regular blender. If desired, you can puree all of the soup... I like it to be a bit chewy... then you have time to savor the goodness of the wild edibles.
It will keep in the fridge for a few days and it also freezes well.
posted in: nettles, chickweed, dandelion, wild edibles, edible weeds, green goodness soup, weed soup