This week I was hungry for a favorite soup of mine. So… I finally just made it and enjoyed it!
I made this batch a little different than I usually do, but this variation works well. You’ll see some great variations to try in the recipe below.
This is a great time of year for this yummy soup, especially if you have access to ingredients fresh from the garden! (Yes, it’s great in winter too, but it’s so much better when it’s all garden fresh!)
Summer Garden Greens Soup
8 cups chicken stock*
6 to 8 cups baby spinach, cut up
6 cups garden sorrel, cut up (if you don’t have sorrel you can add leeks or more spinach)
2 cups packed fresh dill
3 cups packed fresh, sliced green onion
3 to 4 cups green beans, in 1″ pieces
2 eggs beaten
1/2 cup milk or cream (skip this for a dairy free soup)
Salt and pepper to taste
Cooked chicken pieces diced or shredded finely (optional)
*To make chicken stock boil a small chicken or the bones from a chicken for several hours, letting it get very, very soft. Strain the stock and bones through a colander or sieve into a large bowl or pot. Then discard all the bones, only reserving the chicken if you want to add it to the soup. Save the stock for the soup.
- Add all ingredients except milk and eggs to your pot.
- Bring to a boil and then simmer for 30 minutes.
- About 5 minutes before serving whisk the beaten egg with the milk and slowly add it to the soup a little at a time while stirring it in quickly. This will give little tiny white chunks of egg.
Variation with Hard Boiled Eggs
Here’s another variation on this soup. For this one do not add any cream or egg to the soup while cooking. Instead, prepare some hard boiled eggs.
I dice the boiled eggs into small pieces and we add them to the soup at the table just before eating. We LOVE it this way and you might too.
But this last time I tried adding eggs to the soup directly. I think we all agreed we like adding the boiled egg to the soup better. But if you don’t have time to boil and prepare the eggs… then just add it to the soup while cooking!
A Carla Anne Feature Recipe