I sip soups in mugs because spoons don’t keep my hands warm.
My soup-in-mug habit all stemmed from my former tea addiction. I drank obscene amounts of tea every fall and winter to the point where my husband would come home from work and ask…
“How many cups of tea did you drink today?”
And I would fib and give a number that equaled about half of my actual tea consumption. Eventually, others started noticing with comments like…
“Didn’t you just drink a cup of tea?” or “Your having another one?”
So I am proud to say that my afternoon mugs are filled with hot-lemon water or pureed veggie soups,such as this warm and satisfying Creamy Green Soup. I love this as an unconventional afternoon snack or a more adventurous late-stage baby food, minus the salt and cream, of course.
Bread optional, but highly recommended.
Creamy Green Soup
4 medium leeks, washed, trimmed and sliced
2 cloves garlic, crushed
About 4 medium-large baking potatoes, chopped into 1” cubes
1 bunch of leafy greens ( kale, chard, spinach, nettle, and dandelion greens work really well here)
2-3 Tablespoons of olive oil
1 bay leaf
6 cups vegetable or chicken stock
Organic Heavy Cream
Sprigs of thyme
Saute leeks in olive oil until soft, about 10 minutes. Add the garlic, and saute another minute. Add stock and bay leaf and bring to a boil. Add the potatoes and carrot. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender. Add greens and bring to a gentle simmer for a few minutes. Remove the bay leaf and use an immersion blender or standard blender to puree the soup until smooth. Ladle soup in bowls and garnish with a splash of cream and thyme.