This easy-to-make soup is elegant and delicious, not to mention super nutritious.

Ingredients

  • 1 pound of greens (a combination of kale and spinach)
  • 1 large Vidalia onion
  • 1/4 c. of unsalted butter
  • 2 c. of vegetable broth or water
  • 2. c. of cream
  • 1. c of grated cheese (I used a mix of parmesan and smoked cheddar)
  • 1. tsp sea salt
  • Freshly ground pepper

Guidelines

  • Melt the butter in a large pan over medium heat.
  • Add coarsely chopped onion.
  • While the onion is cooking wash the greens and remove the thick stems from the kale. Rip the kale into pieces.
  • Cook the spinach and kale stirring so all the pieces become coated with butter.
  • Add the broth or water and bring to a gentle boil.
  • Turn the heat down and cover.
  • Cook for 5-7 minutes stirring occasionally.
  • When the greens are tender transfer small batches to a blender (or use an immersion blender. Taking care with the blender to not overfill with hot contents. Purée.

  • The purée will be bright green and velvety.
  • Return to the pot and warm the soup on medium low heat.
  • Add cream and gently mix taking care that the soup does not come to the boil.
  • Add the grated cheese and stir gently until combined.
  • Add salt and pepper to taste.