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| A pint jar of canned greens. Here I have lambs quarters. |
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| First make a roux. Mine is 1 tbsp melted fat from pork roast drippings and 2 tbsp flour, although any fat will do. Blend and brown if desired. |
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| Drain the liquid from greens into roux. |
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| Use a whisk to smooth out lumps. |
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| Whisk in your desired liquid until the soup base is the consistency you like. Liquids can include water, milk, broth, or vegetable juice. |
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| Stir in greens and any other ingredients you like, such as sauteed onions, bits of ham, sour cream, grated cheese. Season as desired. |
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| Bring to a simmer and serve. Makes 2 soup cups for soup and sandwiches or one large meal-size bowl of soup. |
Quick Tasty Soup from Canned Greens © Feb. 2017
Thank you for the recipe as I LOVE greens! Mustard greens, turnip greens....you name it...spinach. The soup looks delicious!
ReplyDeleteGreens are the best! Even as a kid my favorite vegetable was spinach, which most of my friends thought was weird, LOL
DeleteLambs quarter! Up here that is considered a noxious weed and must be immediately killed before the world comes to an end! I'll have to go pick some sometime and cook it up for my farmer dad just to see his reaction.
ReplyDeleteTo a farmer, I'm sure it is! Funny how different perspectives can be so dramatically different. Actually, it's an excellent cooked green - better than spinach!
DeletePerfect! I have a Lamb's Quarters Quiche recipe that is really good. We, too, eat a lot of soup but I must admit I never thought of using primarily greens as the soup base. Thanks, Leigh.
ReplyDeleteAnd thank you for mentioning lamb's quarters quiche. That sounds really good too! Will have to try it as soon as the lamb's quarter comes up.
DeleteThat looks so good. It got cold overnight here and a bowl of hot cauliflower soup is being heated up for me as I type! I LOVE that little whisk...I have one too, I mostly use it to whip up some foam from my milk to make fancy coffees!
ReplyDeleteI'm not even sure where that little whisk came from but I love mine too. I use it all the time, especially for whisking out lumps. :)
DeleteWow that looks delicious! I'm not familiar with Lamb's Quarters but we love greens of all kinds too, mustard, collard, kale, spinach it doesn't matter. I never thought about something like this. I have to ask (though I'll search your blog too) do the greens have to be pressure canned? We had such great luck with greens this fall and it was coming in faster than we could use it. I don't have a clue about pressure canning and need to be confident with regular canning first before I branch out, ha.
ReplyDeleteThanks!!! Great post!!
I don't recall if I've ever done a post on canning greens, but you're correct, they must be pressure canned. Pints 1 hour 10 minutes, quarts 1 hour 30 minutes (at 10 pounds pressure). They make a really nice addition to the pantry selection of canned vegetables. :)
DeleteLeigh,
ReplyDeleteYour soup really looks delicious!!! We're heading to your place for dinner :-) Thanks for sharing!!
We'd love to have you!
DeleteBrocolli, or potato, or cauliflower soup is always a hit here.
ReplyDeleteAlso, even though I have a stew cooking in the crock pot, now I really want soup instead. Thanks for that. :-)
DeleteYummy to all your soups. Stew and roast leftovers often become soup around here!
DeleteAnything made from roast dripping is going to taste great.
ReplyDeleteYum,Yum Yum
You know, the type of fat really makes a huge flavor difference. Those roast drippings were too good to go to waste!
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