There’s no way around it: CSAs = greens. Lots of them. And one household can only consume so much before things get wilted! This recipe has helped us use up our greens before they die a slow death in the crisper.
Think of this recipe as your starting point. Then, through in whatever you find in the fridge. Every week I tell Joe, “I don’t know about this. I used _____ this time.” Every week Joe tells me, “Wow. That soup was great.”
In spring, I use regular potatoes–whatever kind we have. Now that it’s autumn, we’re knee-deep in sweet potatoes, so into the soup they go. I’ve used Swiss chard, kale & bok choi. I’ve gone 3/4 potato & 1/4 apple. I’ve used every color onion. I’ve added lots of crushed red pepper. I’ve made this soup so many times it’s ridiculous. Here we go: your basic cool-weather soup.
- 1 bunch of kale with stems removed, coarsely chopped
- 1 medium onion, chopped
- 2-3 cloves garlic, diced
- 1 tablespoon butter
- 1/2 cup dry white wine + 4.5 cups vegetable broth (or just 5 cups broth)
- 2 large (or about 1.5 pounds) sweet potatoes, peeled & chopped
- salt & pepper to taste
- your favorite herbs/spices to taste (I like tumeric & a touch of clove)
- Steam the greens until they’re tender but not all soggy & squishy (a nice, deep green color). Set aside to cool.
- In a large sauce pan, melt the butter. Sauté the onion & garlic over medium-low heat.
- Add the white wine; cook for several minutes to remove the alcohol. (But don’t let all the wine evaporate!)
- Add 2 cups of broth & the chopped sweet potatoes to the sauce pan. Bring to a boil, then reduce to a simmer. Cover, and cook until the potatoes are soft (can be easily pierced with a fork, about 20 minutes).
- Add the remaining broth. Season to taste. Simmer for a few minutes.
- Add the greens. Stir well. Then, in batches, run the soup through a food processor to give it a nice, even texture. (That way, you don’t get stringy greens & the flavors all come together nicely.)