Cream of Fresh Greens Soup
Yield
10 servingsPrep
25 minCook
45 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | head |
lettuce
finely chopped |
*
|
| 1 | bunch |
watercress
finely chopped |
*
|
| 1 | pound |
spinach
chopped |
|
| 6 | quarts |
water
more if needed |
*
|
| 2 | each |
bouillon cubes
|
* |
| 2 | each |
potatoes
sliced |
|
| 1 | pint |
heavy whipping cream
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
paprika
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | head |
lettuce
finely chopped |
*
|
| 1 | bunch |
watercress
finely chopped |
*
|
| 453.6 | g |
spinach
chopped |
|
| 6 | quarts |
water
more if needed |
*
|
| 2 | each |
bouillon cubes
|
* |
| 2 | each |
potatoes
sliced |
|
| 473 | ml |
heavy whipping cream
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
paprika
for garnish |
*
|
Directions
Pour the olive oil into the soup pot and sauté the onion slightly.
Add the chopped greens, potatoes, bouillon cubes, and water.
Boil the soup for 15 minutes and the simmer for another 15 minutes.
Blend the soup in a blender and return it to the pot.
Add the heavy cream and seasonings and stir well.
Reheat the soup and serve hot, sprinkling some paprika on top of each serving.
