Chop and sauté these vegetables in 2T single source EVOO in a 4 quart pot:
10oz. fresh asparagus
8oz. frozen skinny green beans
10oz. turnip greens and chopped turnips
1 celery heart + greens
1 med. onion
Season with whatever you like on green vegetables. Today I used Penzeys black pepper blend and roasted garlic and herb seasoning.
Once everything is sizzling add 6 cups of chicken broth. I used chicken bone broth that I made earlier from a whole roasted chicken.
Heat slowly, bring it to a low simmer then continue at that low bubble heat point about a half hour. Blend as much or little as you like, getting it silky smooth or leave it a bit more textured and rustic.Check the seasonings and make adjustments. I added 1-2T of chicken Better Than Bouillon soup base. Top with some grated pepper jack cheese and almonds, sunflower or pumpkin seeds. . .Lin
