Go Back
Print

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.