Green Soup

Green Soup

Ingredients

• 2 liters (2 quarts) Chicken Stock (if you would like to make this soup vegetarian, substitute vegetable stock.)
• 4 large leeks (washed carefully to remove all of the grit*)
• 2 zucchini (topped and tailed. If the zucchini are young, there is no need to seed them or remove the core, but if they are large and possibly out of season, take the time to remove them.)
• 2 ribs celery
• 1 liter (1 quart) fresh spinach (washed and stemmed)
• 15 ml (1 Tbl) nutmeg
• 1 bunch dill
• 1 bunch parsley
• 30 ml (2 Tbl) butter
• Salt and Pepper to Taste

Optional Ingredients 

• 1 fennel bulb (cleaned and sliced thinly)
• 1 head broccoli (remove the florets, peel the stem and slice into thin rings.)
• cauliflower

Directions

1. Place a heavy-bottomed pot or the stoneware of a slow cooker over moderate heat. Melt the butter until it is just bubbling, then add the leeks. Toss gently with a wooden spoon to ensure all of the leeks make contact with the butter. Cook down until the leeks are caramelized (slightly browned, reduced in size and volume, and slippery.) Add the nutmeg and cook for another minute.
2. Raise the heat slightly and add the diced celery. If you’ve elected to use celery root and/or fennel, add them as well. Cook, stirring periodically for 5 minutes.
3. Add the zucchini and, if you’ve decided to use it, the broccoli and cook for an additional five minutes.
4. Add the chicken stock. Bring the soup to a boil, then reduce heat, cover, and simmer for 30 minutes, or until the toughest vegetable is soft when you poke it with a fork. Remove from heat.
5. Prepare a blender and a large mixing bowl. Add the spinach, dill, and parsley to the warm soup and stir briefly to combine. Test and adjust seasonings with salt and pepper and more nutmeg. Working in small batches, puree the soup in the blender to your desired consistency. Take care to place a dishcloth over the top of the blender to avoid spillage. You can use a food processor or Thermomix to puree as well.
6. If you are making the soup ahead of time, or planning to freeze it, allow it to cool, uncovered, to room temperature. Freeze the soup before you add any dairy. If you plan to jazz it up, return soup to the pot and place on low heat. Gently reheat, then add milk or cream or a dollop of soup cream. Garish with more fresh parsley or chopped chives.

Notes:

My friend Cordelia says some curry powder adds a good flavor to this soup, but HRH (my “Handsome Russian Husband”) and Velvet hate curry, so I’ve only done this a few times, but if you are more adventurous than they are, by all means try it! Cordelia knows what she is about in the kitchen.

This is good cold, but it should have a dairy element to really shine.

This is a great brown bag or on the road soup to put in a thermos.  I never ever go to a horse show (I go to a lot – Velvet is obsessed) without one.