"I love the Mighty Green soup at Erewhon, and was determined to make my own version of a greens-packed brothy vegetable soup so I didn't have to pay $12 for a pint-size serving. The base of the Erewhon soup is vegetable broth. But I don't love most vegetable broths. They're usually bland, and the flavor of boxed vegetable broth is just plain weird. So when setting out to make my mightier greens soup, I made a broth from the leafy greens' stems and spinach."
"I sauté the stems for a long time, then simmer them, add spinach, puree it all, then pass it through a strainer. It's a bit of a process, but the work stops there. That rich, flavorful broth is the base into which the greens once connected to those stems - I use kale, spinach, escarole and broccoli - are simmered."
Create a flavorful greens-forward soup by making broth from leafy stems and spinach instead of using boxed vegetable broth. Sauté stems for a long time, then simmer them and add spinach. Puree the cooked stems and spinach, then pass the puree through a strainer to produce a rich, smooth broth. Use that strained broth as the base to simmer chopped greens such as kale, spinach, escarole, and broccoli. Adjust vegetables freely, add more broccoli if desired, omit escarole if unavailable, and thin the soup with water if it becomes too thick.
Read at Los Angeles Times
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