Mill City Cooks

Greens Soup with Pesto Garnish

By: Market Chef Jenny Breen

Ingredients

4 tablespoons unsalted butter
1 large yellow onion or 1 bunch spring onions, diced
3 cloves garlic, chopped
1 1/2 # assorted greens-from turnips, radishes, spinach etc (about 6 cups), cleaned and roughly
chopped
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

Method

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

Pesto garnish:

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 Tablespoons olive oil
salt to taste
Combine until very well blended, like a paste-use to garnish the soup.