Summer's End Green Soup

Ingredients:

2 tablespoons of unsalted butter
2 tablespoons of olive oil
1 medium onion, diced
3 cloves of garlic, diced
1 bunch of celery, 1 inch pieces
1 ½ cup of green beans, 1 inch pieces
5 small white potatoes, chopped small
1 bunch dandelion greens
1 cup mixed herbs, whatever is in the garden!
1 bunch of dandelion greens, roughly chopped
1 bunch of kale, roughly chopped
3 cups of chopped nettles
½ cup of buttermilk
3 cups of chicken broth
2 cups of water

Preparation:

In a medium to large sized pot, heat the butter and olive oil. When butter is completely melted, add onions, and sauté until soft. Add celery, stir for 3 minutes, and then add green beans and potatoes for another 5 minutes. When vegetables are soft, add garlic, then kale, then dandelion greens, 2 minutes apart. Add chicken broth and water, bring to a boil, and then add the mixed herbs and nettles, boil for 3 min. Take a hand blender, and blend until smooth while adding the buttermilk, and serve immediately.

Serves 6-8.

organic garlic, kimberton whole foods.

organic nettles, our garden.

organic onion, turning roots farm.

organic kale, our garden.

organic celery, kimberton whole foods.

organic mixed herbs [sorrel, flat leaf parsley, tarragon, rosemary, lovage, and sage], our garden.

 organic white potatoes, turning roots farm.

organic dandelion greens, turning roots farm.

organic green beans, turning roots farm.

organic chicken broth, homemade.

sauteing vegetables.

adding the kale.

adding the buttermilk while hand-blending.