Name: Summer Greens Soup with Gremolata by Berry Lodge Cookery School
Prep time: 15 min
Cook time: 30 min
Yield: 4 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)

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

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.
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.
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.
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.
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

Out of the Weeds

The culinary journal of a recovering restaurant owner

Summer Greens Soup with Gremolata by Berry Lodge Cookery School

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