Thank you for playing along with me this week and celebrating edible spring greens!
This lovely green soup has been a favorite in my family for years. When my son was a toddler, I made it for him a few times a week. It was great for tempting him to eat vegetables he might not have tried otherwise. He has always loved potatoes and since this soup tastes very much like mashed potatoes, he gobbled it up. He still likes it. It's simple but hearty.
For some kids, the green color might cause them to run for the hills, but perhaps if you come up with some funny name (probably shouldn't use Bug Soup, though) they'll give it a try. I think the taste will win them over.
Kid's Yummy Green Soup
1/4 C. fresh Italian Parsley
2 cloves garlic, minced
4 T. Butter, or Earth Balance
2 C. peeled and diced Yukon Gold Potatoes
1 tsp. salt
2 C. chicken or vegetable stock (I like this one)
2 C. fresh spinach leaves* (see note below)
2. C. kale leaves (trimmed of the stem)*(see note below)
Method: In a medium saucepan, saute the garlic in the butter until fragrant. Add potatoes and the stock. Allow the potatoes to simmer, covered, for 10 minutes. Add the greens and cook until the greens are wilted and the potatoes are cooked through (approximately 10 more minutes). Puree the soup in batches in a blender or food processor (be careful---it's hot!). Taste and adjust seasoning (salt & pepper). This soup is also good cold!
*Note: This soup is forgiving--- you could substitute many leafy green veggies here, including some of the spring greens mentioned this week.
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WINNER!!
And lastly, the winner of the Edible Green Tea package is Grace of MisterBeasley. I hope you enjoy your Green Tea!
