Green Garden Soup

The green leafy vegetables and the Oregon Sugar Pods are maturing faster than I can harvest.  I picked the last of the pea pods today, shelled some of them, and also kept the pods which I broke into pieces.  I was going to make a Green Garden Soup that could be served hot or cold.

This is a recipe that it easy to make up, to eye ball (measure) the food that is available.  For the soup, I used about 2 - 4 pints of the shelled and cut up pods that I cooked with chicken stock just to add a little more flavor and nutrition.

I also added two chopped small white spring onions, chopped celery, chopped up a few large leaves of kale, and fresh parsley.  What else is green that I can use?  I let this simmer for about 10 minutes.

I poured the cooked vegetable greens into a blender, a little at a time, and pureed the concoction with its liquid.

When all of it was pureed, I poured it back into the pot and added garlic salt, salt and pepper to taste, and cumin (less than a tsp).  I stirred the soup to blend.

After I spooned the soup into a bowl and added a heaping tablespoon of sour cream, I served it to my husband.  He liked it.  I did too.  A glass of sherry would go very well with this soup. We settled for a slice of whole wheat toast to go with the soup.

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I am participating in the A to Z Blog Challenge for April 2014.