Radish Greens, Carrot, Onion Scape & Parsley Soup

It’s “eat up the green stuff” night at Evenmere, and it’s too cold for
salads, so the soup is on! This one is really an excuse to eat
cheese, but with some good shredded cheddar (and pretending that the
coloring isn’t awful—orange and green don’t blend appetizingly)
it’s not bad. Emi asked for seconds, and I had a bit more myself.
With hot bread (2 hours away, oops) this would be a fine rainy fall
day meal.

Wash and chop:
1 bunch onion scapes
1 bunch flat-leaf parsley
1 bunch hong vit radish greens

Peel and chop:
5-6 large carrots

Heat 2 tbsp olive oil in a medium saucepan. Saut??e greens until well
wilted, then add 4c water or stock and the carrots. Cook until carrots
are tender. Remove from heat & pur??e with an immersion blender or in
batches in a mixer. Add lots of grated cheddar & serve.

Katherine Sniffen


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