Green Tonic Soup

The greens in this recipe are great for helping our systems adjust to the changing season. This brothy soup is light and refreshing, but you can make it more substantial by adding a can of white beans or diced ham, and thicken with sour cream or yogurt.

Ingredients

• 1 large carrot, diced small
  1/2 cup fresh or frozen peas
• 1/4 cup white rice
• 3 cloves garlic or 1 bulb green garlic, minced
• 1 bunch sorrel, herbs or bitter greens, cleaned and chopped
• 2 large handfuls greens, cleaned and roughly chopped
• 3 chard or beet stems, chopped
• 1 ½ quarts vegetable broth
• 2 hardboiled eggs, finely chopped, to garnish
• Salt and pepper, to taste
• Olive oil, to drizzle over individual servings

Directions

Bring vegetable broth to a simmer over medium high heat and add carrots, chard stems, garlic and rice. Cook for about 10 minutes and add endive. Cook an additional 5 minutes, then add herbs and/or bitter greens and continue cooking for 3 more minutes. Add salt and pepper to taste and serve. Garnish each bowl with a sprinkling of chopped eggs and a drizzle of olive oil.

Submitted by Sara Jones, Tucson CSA