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.
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| organic garlic, kimberton whole foods. |
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| organic nettles, our garden. |
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| organic onion, turning roots farm. |
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| organic kale, our garden. |
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| organic celery, kimberton whole foods. |
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| organic mixed herbs [sorrel, flat leaf parsley, tarragon, rosemary, lovage, and sage], our garden. |
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| organic white potatoes, turning roots farm. |
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| organic dandelion greens, turning roots farm. |
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| organic green beans, turning roots farm. |
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| organic chicken broth, homemade. |
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| sauteing vegetables. |
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| adding the kale. |
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| adding the buttermilk while hand-blending. |
