Im a big fan of hearty greens.
This is a kind of choose your own flavor adventure situation.
Get some of your favorite herbs in there too, I like rosemary or even some lemony sorrel.
For the starch, grab a potato.
You could also use a couple of tablespoons of rice, but potatoes are much more fun.
youll strip the leaves from their stalks andblanch them for a few minutesin boiling water.
Remove them and place them in some ice water, setting the cooking water aside for later.
Saute your alliums in some tasty oil cook until soft.
Simmer until your starch is fully cooked, let cool, and blend it up!
Top with something creamy (likehomemade creme fraiche) and something crunchy, like croutons.
Turn Any Bunches of Greens Into a Lively Soup| Food 52
Photo byRobert Judge.
