We've had four kids here for a week, and HOO BOY the grocery consumption is something to behold. Last night the cupboards were looking pretty bare, so I made this quick and easy soup. I've posted similar recipes before, but if you need something fast and cheap this post is just for you.
Coarsely chop an onion and cook it in a big pot in hot fat. Once it has begun to brown, add a couple of smashed garlic cloves. Add coarsely chopped peeled potatoes to your pot (say 6 medium-sized potatoes if you are feeding a crowd the size of mine) and all of the stray greens lying in your crisper drawer, facing an uncertain future. I used a generous bunch of beet greens, the radish greens, and a handful of spinach. They must be very clean (grit in soup = THE VERY WORST) but you don't have to chop them. Add stock to cover. If you're out of stock, add water and a spoonful of something to give it some oomph and umami (oomphmami?), like miso or Marmite. Season, remembering that potatoes take a lot of salt.
When the potatoes are tender, add sour cream and attack the pot with an immersion blender. (I had less sour cream than expected, so I pitched in some cream cheese instead and it had the same effect.) Beet greens turned this a striking bronzy-green color, so be advised if you are feeding people with strong preferences about food colors.
We served it with popovers and I think everybody had seconds.
Recent Comments