Green Soup

Preparation info
  • Makes 6 cups 1.5 l ) ;

    4 to 5

    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This soup uses lots of good produce. Double it and keep the extra to eat cold the next day. With a vegetarian stock, it is safe for all but vegans.


  • 2 tablespoons (30 g) unsalted butter (if serving hot) or canola oil (if serving cold)
  • ¼ pound<


In a medium saucepan, melt the butter over medium heat; or, for the chilled version, warm the oil over medium heat. Stir in the greens, toss to coat with butter or oil, and cook for about 1 minute. Stir in the stock. Bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the greens are tender. Stir in the sorrel and simmer for 5 minutes. The soup can be made ahead to this poi