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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