The next tasting will be at Saunderskill Farms in Accord on June 20--that's when they have their fabulous strawberry festival. We'll be wearing two hats: sharing a table with the Rondout Valley Growers (to whom we're contributing 5% of the cookbook profits). At our last tasting, we served Bright Greens Soup with croutons, and weren't sure whether anyone would even go for it--green soup being "alien food" to some. But it was pretty popular, and since greens are so abundant this time of year, we'll do it again! Also Strawberry Rhubarb Compote with tiny shortbreads. Join us and have a taste!
Bright Greens Soup
A recipe for a wide variety of spring greens, such as Swiss chard, watercress, sorrel, beet greens, spinach and lambs quarters.
2 tablespoons olive oil
2 leeks or onions, sliced
4 garlic cloves, sliced
6 cups chopped greens, thick stems removed
Salt and pepper to taste
4 slices bread
1 garlic clove cut in half
Grated Parmesan cheese or local aged, hard cheese (optional)
Heat one tablespoon of the oil in a large, heavy soup pot over medium heat and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the sliced garlic and ½ teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens; stir until they begin to wilt. Add 1 ½ quarts of water and salt to taste; bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, taste and adjust seasoning.
Toast the bread. Trim crust off if desired. Rub with the cut side of the halved garlic clove and drizzle with a little more oil, then cut into crouton cubes. Place some croutons in each bowl. Ladle in the soup, sprinkle with some cheese, if desired, and serve.