Northern Michigan Recipe: The Intentional Minimalist blogger Kristin Celeste Schroeger’s Greens Soup recipe looks as good as it tastes! Bright green and full of Northern Michigan produce, the only reason friends will be seeing green is if you don’t share a bowl. Vegetarian? Vegan? Gluten-free? This soup is for you!
Check out The Intentional Minimalist’s blog: Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
- Farm fresh local butterball potatoes Farm fresh local broccoli
- Farm fresh local spring garlic
- Farm fresh local spinach
- Farm fresh local collard greens
- Farm fresh local white swiss chard
- Farm fresh local red swiss chard
- Farm fresh local sorrel
- Farm fresh local dill
- Farm fresh local white sage
- Farm fresh local oregano
- Farm fresh local chives
- Wild leek infused olive oil (recipe link)
- Sea salt
- Ground white pepper Local fromange blanc (optional)
Chop two cups potatoes with skins, one half cup broccoli stems and one third cup spring garlic whites. In a metal covered five quart saucepan over medium heat, cook and stir potatoes, broccoli stems and spring garlic whites with two tablespoons wild leek oil for ten minutes.
Stir in six cups of water to the covered saucepan and blend potatoes, broccoli stems and spring garlic directly in the saucepan with an immersion blender until smooth. Cover saucepan and bring to a boil.
Remove leaves from stems and chop one cup spinach, one cup collard greens, one cup white swiss chard, one cup red swiss chard. Chop one half cup broccoli florets. Stir in greens and broccoli florets to the covered saucepan, reduce heat to low and simmer for three minutes until the greens are bright green.
Mince two tablespoons sorrel, two tablespoons dill, one tablespoon oregano and one half tablespoon white sage. Remove saucepan from heat, stir in minced herbs, one quarter teaspoon sea salt, one quarter teaspoon white pepper and blend with an immersion blender directly in the saucepan until smooth.
Mince two tablespoons chives. Ladle soup into bowls, sprinkle with chives and serve with one half teaspoon fromange blanc cheese (optional).