Recipe from Eatwell Farm Member Dina GI am planning on making this for dinner tonight. Sounds delicious and I must admit I am really lazy when it comes to making a salad, like cocktails, I prefer them made FOR me:)
1 TB Butter or Olive Oil 2 Green Garlic, diced 1 medium Potato, peeled and diced 4 cups Eatwell Farm Chicken Stock or homemade Veg Stock 2 cups Water 2 cups Lettuce 1 bunch Arugula 1/2 bag Spinach 1/4 cup Cilantro or use the Chives or 1/2 bunch Parsley from this week’s share Dina said she made this with the Tarragon she had from her share 1 1/2 tsp Salt 1 tsp Pepper 1/2 cup Cream, Milk or Yogurt (optional) Goat Cheese Garnish (optional) Heat butter in a large pot. Brown the green garlic and or shallots. Add the diced potato and stir. Add the broth and water; bring to a boil, then simmer about 20 minutes, till the potatoes are soft. Add all the greens and simmer another 3-5 minutes. Turn off heat and stir in the cream, salt and pepper. With an immersion blender, blend the soup - or blend in small batches in the blender, and be careful that the lid doesn’t fly off from the vacuum effect created by blending hot soup! Serve in small bowls while piping hot. Top with Fresh Goat Cheese.