Swamp Soup

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Let’s get one thing out of the way.

Don’t make this soup for company.

Just don’t.  This is like one of those family secrets that you just want to keep between you and the relatives, because, of course you’d never eat anything that looks like, well, like this…

Our family calls it swamp soup because, 1.) It looks like swamp water. and,  2.) I have kids, and “swamp soup” is waaaay cooler than “leafy green veggie soup”.

Several years ago, I stumbled across Katie’s wonderful blog and her yummy recipe for cream of greens soup.

I decided to adapt it, as our family is currently on the GAPS diet, so some of the ingredients were off limits.  After some trial and error, I finally settled on a wonderful, sippable soup that is compliant for those on the last stage of GAPS, (and any other diets that permits legumes).

Make sure to take a look at the recipe notes, as I’ve made some suggestions of our family’s preferences after many batches of this.

And make sure to take a glance at the original recipe as well!  It’s incredibly yummy and a tip o’ the hat to Katie for turning my kids onto an abundance of green vegetables!

Swamp Soup

Course dinner, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 small bowls

Ingredients

  • 3 c mixed greens spinach and kale
  • 4-6 stalks asparagus tough base chopped off, leaving spears and tips
  • 1 large sweet onion diced
  • 4-6 c chicken stock
  • 3 c white beans cooked and drained
  • 6 Tb olive oil or butter
  • 1/4 tsp nutmeg
  • 1 tsp salt + pepper or to taste
  • 1/2 c sour cream

Instructions

  1. In a Large soup pot or dutch oven, heat the butter or olive oil and add the onions, sauteeing until translucent.

  2.  Reserve 1 cup of beans.

  3. Add in the stock, greens, asparagus and all remaining ingredients EXCEPT for the sour cream/heavy cream and the reserved beans.

  4. Simmer on med-low heat until the asparagus is fork tender (approx 20 minutes)

  5. Remove from heat, and using an immersion blender, puree until all greens are blended well

  6. Add in reserved beans.

  7.  If using heavy cream, add it to the soup and stir thoroughly before ladling.

  8.  If using sour cream ladle soup into bowls and top with sour cream before serving.

Recipe Notes

  • I recommend starting with a lower amount of broth, and adding more after you've blended it.  A little goes a long way, and some people prefer a thicker, stew like consistency, and some a more sippable, broth-like soup.
  • I have made this soup without the asparagus and my kids didn't care for it.  It was definitely lacking...something...so although it's still yummy, this recipe really needs the asparagus.
  • On that note, feel free to experiment with any green veggies!  Throw in any mixture of leafy greens, broccoli, peas, etc. until you find a flavor combo that you like (or you've finished cleaning out the fridge!)
  • The amount of beans that you use is negotiable.  Especially during the winter, when we really want a hardy soup, I double the beans.  It makes for a creamier, thicker soup, and we like the added "chew factor" and texture that the beans bring to it.
  • my rule: salt and pepper. taste. repeat.
  • This makes a wonderful lunch soup, but for dinner, which is our largest meal of the day, I add extra beans, diced carrots (some I reserve and some I blend) and I add diced chicken at the end, just before serving.

 

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