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Green Soup

Green Soup recipe image
This vibrant Green Soup is a celebration of fresh garden produce, blending the peppery bite of watercress with the mild sweetness of lettuce and the earthy depth of spinach. The base is built on a simple roux of sautéed onions and flour, thickened with rich chicken stock to create a comforting, velvety texture. A splash of scalded milk and a finishing touch of cream lend a luxurious smoothness, while fresh parsley adds a bright herbal note. It’s the perfect light yet satisfying lunch on a breezy afternoon or an elegant starter for a spring dinner party. Serve it piping hot for warmth or chilled for a refreshing twist. This recipe captures the essence of fresh greens in every spoonful.
Courses:
Difficulty: Intermediate
Description
This vibrant Green Soup is a celebration of fresh garden produce, blending the peppery bite of watercress with the mild sweetness of lettuce and the earthy depth of spinach. The base is built on a simple roux of sautéed onions and flour, thickened with rich chicken stock to create a comforting, velvety texture. A splash of scalded milk and a finishing touch of cream lend a luxurious smoothness, while fresh parsley adds a bright herbal note. It’s the perfect light yet satisfying lunch on a breezy afternoon or an elegant starter for a spring dinner party. Serve it piping hot for warmth or chilled for a refreshing twist. This recipe captures the essence of fresh greens in every spoonful.
Ingredients
  • 1 onion
  • 1 T olive oil
  • 1 T flour
  • 2.5 cups chicken stock (home-made is best :-)
  • 2 large lettuces - use only the greenest leaves
  • 1 bunch spinach
  • 2 small bunches of watercress
  • 1 cup scalded milk
  • 2-3 T cream
  • Freshly ground pepper
  • Bunch Parsley - finely chopped
Directions
  1. 1
    Wash and tear up lettuce, spinach, and watercress leaves.
  2. 2
    Saute onion in olive oil until soft in large pan. Then stir into flour, and cook for 1 minute.
  3. 3
    Add stock and bring to boil, stirring regularly.
  4. 4
    Add leaves, reduce heat, and simmer for about 10-15 minutes.
  5. 5
    Remove from heat, and allow to cool. When cool, place in blender, and puree.
  6. 6
    Return puree to pan, add scalded milk and cook until heated through. Add freshly ground pepper.
  7. 7
    If serving hot, transfer soup into bowls, place a dob of cream in the soup, and sprinkle with chopped parsley.
Note

For a lighter version, you can omit the cream when serving cold.

Ensure the soup is cooled before blending to avoid overheating your blender.

Keywords: green soup, spinach soup, lettuce soup, watercress soup, vegetable soup, creamy soup, blended soup, spring soup, healthy soup, easy soup, homemade soup, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/green-soup/