Greens Soup with Pesto Garnish
by Brenda Langton, Tastemaker in Residence - recipe by Market Chef Jenny Breen
4 Tbsp unsalted butter
1 large yellow onion or 1 bunch spring onions, diced
3 cloves garlic, chopped
1 1/2 lbs assorted greens-from turnips, radishes, spinach etc (about 6 cups), cleaned and roughly
1 bunch broccoli, chopped
4 medium baking or yellow potatoes, peeled and cut into 1/2-inch cubes
2 bunches turnips, diced into 1/2 inch cubes
4 1/2 cups chicken or vegetable stock
1 cup heavy cream (or milk)
salt and pepper
- In a medium saucepan, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes then add garlic for another minute. Add greens, and cook until wilted, about 4 minutes. Add turnips, potatoes and stock, and cook, uncovered, stirring occasionally, until potatoes are tender, about 35 minutes.
- Puree soup with immersion blender until very smooth. Stir in cream, and season with salt and pepper. If desired, strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Garnish with greens or fresh herbs.
1 cup fresh herbs, minced finely
1 bunch green onions, minced finely
3 cloves garlic, minced finely
1/2 cup nuts or seeds, minced finely
1/2 cup finely grated parmesan or similar cheese
juice of 1/2 lemon
3-4 Tbsp olive oil
salt to taste
- Combine until very well blended, like a paste-use to garnish the soup.