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Summer Greens Soup with Gremolata by Berry Lodge Cookery School

July 23, 2015 By Robin King Leave a Comment

Print Recipe
Summer Greens Soup with Gremolata by Berry Lodge Cookery School
Cabbage, Swiss chard, spinach, lemon & pine nut come together to create a fresh summer vegetable soup (soup is pureed in Ireland) that is beautiful to look at and delectable to eat.
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp olive oil extra-virgin, divided
  • 1 small onion thinly sliced
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 cloves garlic 3 thinly sliced, 1 finely grated
  • 4 cups low-sodium chicken broth
  • 2 large potatoes cut into 1/2" pieces
  • 1 lb Spring cabbage white & green mixed, ribs & stems removed, chopped
  • 1 bunch Swiss chard (12 ounces) ribs & stems removed, coarsely chopped
  • 4 cups baby spinach
  • 2 tsp fresh lemon juice more, if needed
  • 2 tsp lemon zest finely grated
  • 1/2 cup heavy cream
  • 1 tbsp pine nuts toasted
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp olive oil extra-virgin, divided
  • 1 small onion thinly sliced
  • sea salt to taste
  • freshly ground black pepper to taste
  • 4 cloves garlic 3 thinly sliced, 1 finely grated
  • 4 cups low-sodium chicken broth
  • 2 large potatoes cut into 1/2" pieces
  • 1 lb Spring cabbage white & green mixed, ribs & stems removed, chopped
  • 1 bunch Swiss chard (12 ounces) ribs & stems removed, coarsely chopped
  • 4 cups baby spinach
  • 2 tsp fresh lemon juice more, if needed
  • 2 tsp lemon zest finely grated
  • 1/2 cup heavy cream
  • 1 tbsp pine nuts toasted
Instructions
  1. Heat 1 tablespoon olive oil to a large pot over medium heat. Add chopped onion and season with salt and pepper. Saute stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, cabbage and 2 cups water; bring to boil Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
  2. Roast raw pine nuts on a flat tray in a 350-degree oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.
  3. Add Swiss chard and toasted pine nuts to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons lemon juice until spinach is wilted. Puree soup with a food processor until smooth. Add 1/2 cup cream.
  4. Meanwhile, to make spinach gremolata, chop the remaining 1 cup spinach; place in small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon of olive oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper and more lemon juice, if desired.
  5. Season soup, as needed, with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in serving bowls. Serve immediately.
Recipe Notes

Recipe by Rita Meade of Berry Lodge Cookery School

www.berrylodge.com

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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